Beer Braised Spicy Beef Short Ribs

Beer Braised Spicy Beef Short Ribs

  • PREP TIME: 20 min
  • COOK TIME: 3-4 hours
  • Serves: 4

Beer Braised Spicy Beef Short Ribs

  • PREP TIME: 20 min
  • COOK TIME: 3-4 hours
  • Serves: 4

PAIR WITH

Availability varies by market

Coors Light

or other LIGHTER & REFRESHING beers

Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The classic light sweet flavour of Coors Light with its mild maltiness and fresh fruity notes adds a contrast to the variety of spices in the dish. When pairing it with the dish the clean finish and lively carbonation of the beer cleanses the palate in between bites. 

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 4 pc (1 kg) Beef short ribs
  • 4 pc (50g) Garlic cloves
  • 1 tsp (10g) Dried chillies
  • 1 tbsp. (25g) Chinese Five Spice
  • 2 pc (30g) Cinnamon stick
  • 2-3 (10g) Cardamom pods
  • 2 pc (3g) Bay leaves
  • 8 pc (3g) Sage leaves
  • 2 cups (500 ml) Beef stock
  • 1 cup (250 ml) Coors Light
  • 2 tsp (10g) Kosher salt
  • 1 tsp (5g) Fresh ground black pepper

Directions

  • Preheat the oven to 350°F.
  • Season each side of the short ribs generously with five spice, salt and pepper.
  • In a Dutch oven on high heat, on the stove, sear short ribs fat side down first to allow rendering.  Do not move for at least 3-4 minutes.  Form a nice crust.
  • Drain off half of the rendered fat and discard.
  • Add garlic, cinnamon, chillies, cardamom, bay leaves, and sage. Cook for 2 minutes.
  • Add both the Coors Light and beef stock to the Dutch oven. Cover and cook for 1.5 hours.
  • After 1.5 hours take out of the oven and flip the beef.  Return to the oven for an additional 1.5 hours.
  • Let cool slightly before serving.

Coors Light
Availability varies by market
  • STYLE:Premium Light Lager
  • ABV:4.0%
  • TASTE:A classic light, sweet flavour, balanced with a clean hop finish.

PAIR WITH

Coors Light

or other LIGHTER & REFRESHING beers

Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The classic light sweet flavour of Coors Light with its mild maltiness and fresh fruity notes adds a contrast to the variety of spices in the dish. When pairing it with the dish the clean finish and lively carbonation of the beer cleanses the palate in between bites. 

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 4 pc (1 kg) Beef short ribs
  • 4 pc (50g) Garlic cloves
  • 1 tsp (10g) Dried chillies
  • 1 tbsp. (25g) Chinese Five Spice
  • 2 pc (30g) Cinnamon stick
  • 2-3 (10g) Cardamom pods
  • 2 pc (3g) Bay leaves
  • 8 pc (3g) Sage leaves
  • 2 cups (500 ml) Beef stock
  • 1 cup (250 ml) Coors Light
  • 2 tsp (10g) Kosher salt
  • 1 tsp (5g) Fresh ground black pepper

Directions

  • Preheat the oven to 350°F.
  • Season each side of the short ribs generously with five spice, salt and pepper.
  • In a Dutch oven on high heat, on the stove, sear short ribs fat side down first to allow rendering.  Do not move for at least 3-4 minutes.  Form a nice crust.
  • Drain off half of the rendered fat and discard.
  • Add garlic, cinnamon, chillies, cardamom, bay leaves, and sage. Cook for 2 minutes.
  • Add both the Coors Light and beef stock to the Dutch oven. Cover and cook for 1.5 hours.
  • After 1.5 hours take out of the oven and flip the beef.  Return to the oven for an additional 1.5 hours.
  • Let cool slightly before serving.