Hop-Infused Bitter Ale Braised Beef Short Ribs

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.

Tender beef short ribs slow-braised in a robust bitter ale with aromatic herbs, creating a complex, hearty main dish. This American-inspired beef recipe, ready in about 215 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 550 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: 195 min Serves 6 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Season 3 lbs beef short ribs evenly with 1 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large ovenproof Dutch oven over medium-high heat. Sear the ribs for 3-4 minutes per side until deeply browned. Transfer ribs to a plate.
  3. Step 3: Add 1 large diced onion, 1 large diced carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until softened and fragrant. Stir in 4 smashed garlic cloves and 2 tbsp tomato paste, cooking for 1 minute.
  4. Step 4: Pour in 12 oz bitter ale beer and scrape browned bits from the bottom. Add 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Return ribs to the pot, cover tightly, and braise in the oven for 3 hours until the meat is tender and falling off the bone.

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