Craft Beer-Braised Beef Short Ribs with Pine Grove Ale Reduction

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-braised beef short ribs simmered in a rich craft beer reduction, inspired by the selection from Northgate Liquor & Wine. This American-inspired beef recipe, ready in about 210 minutes, pairs beef short ribs, craft beer (amber ale), carrot diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 190 min Serves 6 American cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 pounds beef short ribs with 1.5 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides, about 3 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Add 1 cup diced yellow onion, 1 cup diced carrot, and 1 cup diced celery to the pot. Sauté for 6-7 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
  5. Step 5: Pour in 2 cups craft beer (amber ale) and 1.5 cups beef broth, scraping up browned bits from the bottom.
  6. Step 6: Return the short ribs to the pot, nestle in 3 sprigs fresh thyme and 2 bay leaves. Cover and transfer to the oven.
  7. Step 7: Braise for 3 hours until the meat is fork-tender and falling off the bone.
  8. Step 8: Remove short ribs and strain the braising liquid. Simmer the liquid over medium heat for 10 minutes until thickened to a glossy sauce.
  9. Step 9: Serve the short ribs topped with the reduced ale sauce.

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