Join! 12 weeks for $1

Cookish

Beer-Braised Short Ribs with Mustard and Dill

4-6 Servings

3½ hours 20 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This recipe borrows flavors from classic Belgian carbonnade à la flamande, a hearty stew of beef, onions and abbey ale. A full-flavored, medium-bodied beer such as Fat Tire Amber Ale or Newcastle Brown Ale works well here. Or if you’re willing to spend a little more, try a Belgian Trappist ale such as Chimay. Serve the ribs with spaetzle, egg noodles, mashed potatoes or crusty bread.

4-6

Servings

3½ hours

20 minutes active

Ingredients

  • 3

    pounds boneless beef short ribs, trimmed

  • Kosher salt and ground black pepper

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Eric B.
January 15, 2023
Tasty and easy
We’ve made this twice, but this time used boneless chuck, cut into large chunks and seared before putting it into the oven. We also substituted Pommery mustard and enjoyed it even more!
Felix P.

Great recipe. The meat was juicy and had a nice bite to it. One issue I had was that it was way too salty! Next time I’ll cut the salt by half.

Lisa S.

I erroneously used 3# of short ribs with bones, and the recipe was delicious.

Gary P.

Me too. In fact, I didn't realize it should have been boneless till I saw your comment ;-) Still tastes fine.

Lorraine P.

About to make this recipe, where are the comments from Felix and Lisa? The only posting is Milk Street thanking them for their comments.

Would you please post their comments, ASAP.

Thank you.

Chris C.

What does “tuck in” bay leaf? Slice an opening in the meat and tuck or tuck between each?

Lynn C.

Hi Chris -

I think it just means to tuck in between each rib. Although, I'm sure if you just added them to the baking dish it would be fine too. The best thing about these recipes from our Cookish cookbook is that they are meant to be non-specific and easy-going. Either way should work, so do it however you'd like!

Best,
The Milk Street Team

John W.

Great recipe. The combination of the mustard and dill at the end really makes a difference Will definitely make this again.

David M.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Ana W.

I wonder if instead of the 2.5 hr braise Milkstreet could add a “fast” version for instance pot? The final roasting could be done in the ocean. I would appreciate the Insta pot cook time suggestion.

peter h.

I too, even after checking this out against the Korean short rib recipe missed the boneless note. Ten (10) bay leaves seems to be an incredible amount but I’ll give it a try.

Janice L.

Great recipe and the dog even ate the printed recipe. Used bone in too and still turned out great. Remember to get a good seal as last batch had small hole in foil and the beer disappeared. I used a lager and just as good.

Ann R.

I love this recipe. Have made twice now. Just wish the sauce wasn't so brothy. Might try stirring in a beurre manié to thicken it up and give it more viscosity. But the flavors are wonderful.