Go Back
+ servings
Short ribs on a bed of cheddar mashed potatoes, on plates.
Print

Beer Braised Short Ribs with Cheddar Mashed Potatoes

Beer Braised Short Ribs are fall-apart tender and full of flavor! They're surprisingly easy to make and pair so well with creamy, fluffy cheddar mashed potatoes. Perfect for St. Patrick's Day or any time you want a classic comfort food meal that tastes like restaurant-level food!
Course Main Course
Cuisine American
Keyword Easy Dinner Recipes, St. Patrick's Day Recipes, Comfort Food Recipes
Prep Time 20 minutes
Cook Time 3 hours 35 minutes
Servings 6 servings
Author Stephanie Simmons

Ingredients

For the Short Ribs

  • 3 and 1/2 lbs beef short ribs
  • 3 large carrots, chopped
  • 1 medium yellow onion, thinly sliced
  • 3 cups beef broth
  • 2 cups chocolate stout or other dark beer

For the Cheddar Mashed Potatoes

  • 2 and 1/2 lbs potatoes, washed + peeled
  • salt + pepper
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 7 TBSP salted butter
  • 2 clove garlic
  • handful fresh thyme + sage
  • 1 and 1/4 cups grated white cheddar cheese

Instructions

  • Make the Short Ribs: Preheat oven to 325 degrees F. Season the ribs with salt + pepper. Add 1 TBSP olive oil to a large dutch oven over medium heat, and brown the ribs on all sides, working in batches as needed. Set aside on a plate.
    Add the onion + carrots and cook over medium heat, stirring occasionally, until softened - about 8 minutes.
    Add the beef broth and beer and bring to a boil. Add the ribs back in, cover with the lid, and cook in the oven for 1 hour and 45 minutes. After that, turn the oven temperature down to 275 degrees F, and cook for 45 minutes more. The ribs should be tender when you try to shred them with a fork (but don't shred them all now - just test a little bit on one).
    Set the ribs on a plate and tent with foil. Skim off any visible fat in the liquid, and then pour everything (including the vegetables) into a blender (or use a hand blender in the pot) and puree. The liquid will be frothy. Return the liquid to the pot, bring to a boil, then simmer for 30 minutes to reduce the amount of liquid and intensify the flavor.
    Return the ribs to the pot and gently reheat, or cover and let cool a tad before refrigerating to serve the next day. The sauce thickens up even more in the fridge overnight.
  • Make the Cheddar Mashed Potatoes: While the ribs cook, make the potatoes. Add the washed, peeled potatoes to a pot of boiling water and add a few shakes of salt. Cook 15-20 minutes until potatoes are tender. Meanwhile, melt butter in a small saucepan and add 1 peeled, smashed clove of garlic and the herbs. Heat over low heat for 10 minutes. Then turn off the heat, and discard the garlic and herbs.
    When potatoes are done cooking, drain and then shake them around in the pot a bit to help fluff them.
    Mash the potatoes well. Keep the heat on low so the potatoes are just a bit warm to help melt the cheese at the end. Add the milk and sour cream and mash/stir to incorporate. Add salt + pepper to taste. Add herbed butter. Taste and add additional seasoning as desired. Stir the cheese in last.
  • Serve + Store: Serve the ribs, shredded, over the potatoes. Store leftovers of each in their own containers in the fridge for 5-6 days.