Beer Braised Elk Short Ribs

Name: Beer Braised Elk Short Ribs
Prep time: 1 min
Total time: 1 min
Yield: 4-6
Cuisine: American/British
Ingredients: 2-3 pounds Elk short ribs; 1 large head of garlic for roasting; Olive oil for drizzling; Salt; 4 cups sliced onions, yellow, red or sweet all work; 2 tbsps butter; 1 tablespoon flour; 1 to 2 tall cans of dark, malty beer (do not use a hoppy beer- this will ruin the flavor); 1 tablespoon dried thyme leaves; 2 Bay leaves; 2 tablespoons Dijon mustard; A splash of Worcestershire sauce; A splash of soy sauce; 1 tbsp balsamic vinegar; black pepper

May 01, 2024Courtney Johnston

Beer Braised Elk Short Ribs

Rated 5.0 stars by 1 users

Cuisine

American/British

Author:

Courtney Johnston

Servings

4-6

Prep Time

1 minute

Cook Time

3-5 hours

Imagine juicy elk short ribs, seared to perfection and simmered in a rich sauce infused with dark beer, sweet onions, and roasted garlic until the meat is tender and falling off the bone. It's a winning combination sure to impress even the pickiest eaters. But what makes this dish truly special is its simplicity. With just a handful of ingredients and a few easy steps, you can create a restaurant-worthy meal right in your own kitchen. So why wait? Give this recipe a try and treat yourself to a dinner that's sure to become a new favorite.

If you don’t have 5 hours to wait, don't worry, we’ve included InstantPot instructions in the notes at the bottom of the recipe to reduce the braising time to 90 min!

Ingredients

2-3 pounds Elk short ribs
1 large head of garlic for roasting
Olive oil for drizzling
Salt
4 cups sliced onions, yellow, red or sweet all work
2 tbsps butter
1 tablespoon flour
1 to 2 tall cans of dark, malty beer (do not use a hoppy beer- this will ruin the flavor)
1 tablespoon dried thyme leaves
2 Bay leaves
2 tablespoons Dijon mustard
A splash of Worcestershire sauce
A splash of soy sauce
1 tbsp balsamic vinegar
black pepper

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Directions

Preheat your oven to 350°F. Slice off the top third of the garlic head and place it in a foil packet. Drizzle olive oil over the exposed tops, sprinkle with sea salt, and seal the packet. Bake for about an hour. This initial step aligns perfectly with prepping and browning other ingredients.
Prep the ribs by slicing into sections between the bones and season with salt and pepper.
Prep the onions by peeling them and thinly slicing
In a heavy Dutch oven or similar pot, sear the short ribs over medium-high heat, starting with the fattiest side down. This will render fat for subsequent browning, but if your ribs are lean as can be the case with elk and bison, add some olive oil, bacon fat, or butter.
Ensure a thorough browning on all sides except the bone side. (this helps the meat to stay on the bones as they cook) Take your time, working in batches if necessary. Set aside the browned ribs.
Once all the ribs are browned, add sliced onions to the pot with some salt and brown them well, possibly adding more fat or oil. This step may take around 10-20 minutes. Check the garlic's readiness; if it's browned and softened, turn off the pot heat.
When ready to incorporate the garlic, squeeze it into the pot and stir it into the onions.
Then, add the flour. Cook over medium heat for a few minutes, ensuring the flour browns.
After the flour has browned, pour beer into the pot and deglaze with a wooden spoon. Make sure to get any browned bits off the bottom and sides.
Add remaining ingredients, stirring thoroughly, then return the ribs to the pot. If the beer level isn't up to the ribs' height, add water or stock to the pot.
Cover the pot and place it in the oven, which should still be warm from the garlic. Lower the temperature to 300°F and simmer for at least 2 hours, potentially up to four until the ribs are at your desired level of tenderness.
Once the ribs are tender, carefully transfer them to a serving dish. Season with salt and black pepper, then ladle sauce over them. Serve with your favorite sides. We suggest mashed potatoes, garlic or fresh bread, roasted root vegetables, or green beans.
Enjoy!

Recipe Note

Short on time? No problem. Follow all instructions until you return the ribs to the Dutch oven. Instead, add the ribs to your instant pot, and pour the beer, onion, and garlic mixture over top. Add water or stock if the ribs are not fully covered. Put the lid on and set it to seal. Select the pressure cook setting on high for 75 min. Allow a 15 min slow release then remove the lid and enjoy!

Beer Braised Elk Short Ribs