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Beer-Braised Short Rib Dinner

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By Betty Crocker Kitchens
Updated Mar 10, 2015
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Beer-Braised Short Rib Dinner

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 4 bone-in beef short ribs, cut in half (about 3 1/4 lb), trimmed
  • 4 teaspoons applewood rub for meat
  • 1 can (6 oz) tomato paste
  • 1 bottle (12 oz) pale ale
  • 6 medium carrots
  • 1 medium leek, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium Yukon Gold potatoes (about 1 1/4 lb), cut lengthwise into sixths

Instructions

  • Step 
    1
    Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Rub ribs on all sides with applewood rub. Place ribs in pan.
  • Step 
    2
    In medium bowl, stir together tomato paste and beer with whisk until smooth. Finely chop 1 of the carrots. Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture. Pour over ribs, turning to coat. Cover pan tightly with heavy-duty foil. Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.
  • Step 
    3
    Heat oven to 400°F. Cut remaining 5 carrots into 2-inch pieces. Remove pan from refrigerator. Place carrot pieces in pan with ribs, turning in marinade to coat. Arrange ribs, fat side up, in marinade. Bake uncovered 1 hour.
  • Step 
    4
    Reduce oven temperature to 350°F. Turn ribs on side; add potatoes to pan, turning in marinade to coat. Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender. (If too much beer mixture evaporates, add a little water to pan.)

Nutrition

510 Calories
20g Total Fat
32g Protein
51g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
8g
39%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
940mg
39%
Potassium
1790mg
51%
Total Carbohydrate
51g
17%
Dietary Fiber
7g
31%
Sugars
12g
Protein
32g
% Daily Value*:
Vitamin A
330%
330%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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