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Beer-Braised Short Ribs with Mustard and Dill
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
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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!
January 15, 2024
Not Enough Flavor
Made a half recipe and used bone in short ribs, somewhat bland and not a very much meat. We will try again with 3 pounds of boneless beef short ribs or another cut as suggested in other comments.
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
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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.