Dark Beer-Braised Short Ribs with Caramelized Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Tender short ribs slowly braised in rich dark beer and aromatic herbs, topped with sweet caramelized onions for a hearty meal. This American-inspired beef recipe, ready in about 205 minutes, pairs beef short ribs, dark beer, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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, bone-in beef short ribs
• 2 cups (stout or porter) dark beer
• 3 large, thinly sliced yellow onions
• 4, minced garlic cloves
• 1 medium, diced carrot
• 1, diced celery stalk
• 2 tbsp tomato paste
• 2 cups beef broth
• 3 tbsp olive oil
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches for 4-5 minutes per side until deeply browned. Remove ribs and set aside.
3. Step 3: In the same pot, add 1 tbsp olive oil and sauté 3 large thinly sliced yellow onions for 10 minutes over medium heat until golden and caramelized, stirring occasionally.
4. Step 4: Add 4 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk to the onions. Cook for 5 minutes until vegetables soften.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and deep red.
6. Step 6: Pour in 2 cups dark beer and 2 cups beef broth, scraping the browned bits from the bottom of the pot. Add 4 sprigs fresh thyme and 2 bay leaves.
7. Step 7: Return short ribs to the pot, submerging them halfway in the liquid. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.
8. Step 8: Remove ribs and cover to keep warm. Skim fat from the sauce and reduce on stovetop over medium heat for 10 minutes until slightly thickened. Serve ribs topped with the rich sauce and caramelized onions.