I saw the original version of this recipe in the U-T San Diego paper, and we happened to have some beef short ribs in the freezer at the time. I’ve made it a few times since and it is a great recipe to make on the weekend and heat up after work. It goes well over rice or alone in a wide, deep pasta bowl.

  • 4-5 lbs grass-fed, bone-in beef short ribs
  • 2 1/2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 Tbs. olive oil
  • 4 Tbs. Kerrygold unsalted butter, divided
  • 3-6 cloves garlic, minced (we like a lot of garlic flavor and use 6)
  • 3 large red onions, halved and sliced thinly
  • 1 tsp. chipotle chili powder
  • 2 Tbs. dark brown sugar, divided (optional)
  • 1 Cup beef stock
  • 1 tsp. Worcestershire sauce
  • 16 oz. gluten-free beer (we’ve had success with Redbridge; original recipe calls for a porter or stout though)
  • 1 tsp. dried thyme leaves
  • 2 bay leaves
  • 1 Tbs. apple cider vinegar

Season the short ribs with 2 teaspoons salt and pepper. Cover loosely with plastic wrap on a rimmed baking sheet and refrigerate for at least 2 hours but preferably overnight.

Bring meat to room temperature. Pat the meat dry with a paper towel if damp. In a large Dutch oven melt 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Sear the ribs on all sides until nicely browned. Transfer browned ribs to a plate. Add the remaining butter, and when it melts, add the onions and garlic. Cover and cook, stirring often over medium heat until the onions are very soft and a deeply browned, about 20 to 25 minutes. Stir in the chili powder and 1 tablespoon of the optional brown sugar. Cook, stirring continuously for 1 minute. Add the beef stock and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the Worcestershire sauce, the beer, thyme, bay leaves, and ½ teaspoon salt. Stir and bring to a boil. Remove the pan from the heat and return the ribs and any accumulated juices to the Dutch oven.

Cover and cook the ribs in a preheated 325 degree oven for 2 to 21/2 hours until the meat is silky and fork tender and ready to fall from the bone. Remove from oven and cool slightly. Refrigerate overnight.

Before serving, return the Dutch oven, covered, to a preheated 325 degree oven until the ribs are heated through and the juices are bubbling — about 1 hour. Stir 1 tablespoon brown sugar and 1 tablespoon apple cider vinegar into the meaty juices and serve.

Recipe adapted from U-T San Deigo