Short Rib

Beer braised Beef Short Rib with mashed potatoes, root vegetables – Anthony Salemme

By Anthony Salemme, contributing chef

4 servings

The frigid winter temperatures have finally arrived. This rich, saucy braised beef is perfect for staying warm during the cold months.

4 pounds beef short ribs (should be at least 6 – 8) or 4 large ones

24 ounces IPA (beer) of your choice

4 carrots, peeled, left whole

4 parsnips, peeled, left whole

1 white onion, peeled, cut into half rings

4 cloves garlic, minced

¾ cup beef broth

3 Tablespoons butter

3 Tablespoons flour

2 teaspoons rosemary

salt and pepper

Pre-heat oven 325F.

Season meat with salt and pepper.

Brown in butter about 5 minutes on each side.

Remove ribs from pan and add the onion, garlic, and rosemary.

Sauté until soft about 6-7 minutes.

Next add the flour and coat the onions with the flour.

Then add the beef stock and beer, and let it come to a simmer, and add the ribs back to the pan, and add the carrots and parsnips.

Cover and braise for 2 ½ hours until almost falling apart.

Remove cover and braise for another 30 minutes until sauce thickens.

Serve over mashed potatoes.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at