Beer-Braised Short Ribs Recipe

By Marcus Samuelsson |

I sometimes get a serious craving for beer-braised short ribs. Marinated overnight and cooked for hours, this recipe takes quite a bit of attention and patience but I promise you, the end result will be well worth it.

Be sure to tune in to CBS's The Early Show tomorrow morning and watch me prepare this dish live.

Prep Details

Servings: 6


3 tbsp chili paste

4 lbs short ribs

1/2 cup soy sauce

4 cups beer, such as Brooklyn Lager

1 tsp salt, plus more for seasoning meat

1/2 tbsp sesame oil

3 tbsp olive oil

2 red onions, sliced

4 garliccloves, chopped

1 3-inch piece of ginger, chopped

3 bay leaves

4 cups chicken stock

1/2 cup mirin

2 tbsp ketjap manis

1 tbsp honey

2 scallions, chopped

1 tbsp unsalted butter


Photo: roopyfoo

1. Smear the chili paste over the short ribs. Arrange the ribs in a single layer in a baking dish. Mix together 1/4 cup of the soy sauce and 1/2 cup of the beer and pour over the ribs. Turn to coat. Cover and refrigerate for at least 4 hours or overnight.

2. Preheat oven to 300°F. Remove the ribs from the baking dish and pat dry. Season ribs with salt. Heat the sesame oil and olive oil in a large Dutch oven over medium-high heat. Working in batches, add the ribs and brown on all sides. Remove to a separate dish. Add the onion, garlic, ginger and bay leaves and saute until onions are translucent, about 5 minutes. Add the ribs back into the pot and pour in 3 cups of the beer, the remaining soy sauce, the chicken stock and the mirin. Bring to a simmer, cover and place in the oven. Cook until meat is tender and falling off the bone, about 3 hours. Remove from heat and let cool slightly.

3. Remove the ribs from the pot. Skim fat off the top and reserve 2 cups of the liquid. In a small saucepan combine the reserved cooking liquid, 1 teaspoon salt, ketjap manis, honey and the remaining 1/2 cup of beer. Bring to a boil. Stir in the scallions and butter and serve over the short ribs.