Ingredients
Scale
- 3 lbs beef short ribs
- 1 can Duff beer (non-alcoholic)
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent.
- Season the beef short ribs with salt and pepper. Brown the ribs on all sides in the pot over medium-high heat.
- Stir in the Duff beer, beef broth, tomato paste, and Worcestershire sauce, scraping up browned bits.
- Cover and slow-cook in a preheated oven at 350°F (175°C) for 2.5 to 3 hours until fork-tender.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a traditional version, substitute with regular beer.
- Chuck roast or beef brisket can be used as alternatives to short ribs.
- Can also be made in a slow cooker on low for 6 to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Non-Alcoholic
Nutrition
- Serving Size: 1 serving
- Calories: 500 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg