Craft Beer-Braised Beef Short Ribs with Root Vegetables

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Fall-off-the-bone tender beef short ribs slowly braised in rich craft beer with carrots and parsnips. This American-inspired beef recipe, ready in about 200 minutes, pairs beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 3 lbs beef short ribs
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 large, chopped onion
• 3 medium, peeled and cut into 2-inch chunks carrots
• 2 medium, peeled and cut into 2-inch chunks parsnips
• 4, minced garlic cloves
• 2 cups craft beer (amber or brown ale)
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme

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Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 2 tsp salt and 1 tsp black pepper, then dredge evenly in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown the short ribs on all sides, about 3-4 minutes per side, until deep golden. Remove ribs and set aside.
3. Step 3: Add 1 large chopped onion, 3 peeled and chunked carrots, and 2 peeled and chunked parsnips to the pot. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and cook for 30 seconds. Add 2 tbsp tomato paste and cook, stirring, for 1 minute to deepen flavor.
5. Step 5: Pour in 2 cups craft beer and 2 cups beef broth, scraping the bottom to deglaze. Bring to a simmer.
6. Step 6: Return short ribs to the pot, nestling them into the liquid. Add 2 sprigs fresh rosemary and 3 sprigs fresh thyme.
7. Step 7: Cover the pot and transfer to the oven. Braise for 2 1/2 to 3 hours until ribs are tender and falling off the bone.
8. Step 8: Remove ribs and vegetables, skim fat from sauce, and reduce sauce on stovetop if desired before serving.