Porter Braised Beef Short Ribs -

Warm any autumn evening with this flavorful beef creation!

Porter braised beef short ribs

This one will be perfectly seasoned with simple ingredients which will allow us to celebrate the flavor of the beef and also create options for us for our next two meals. Use the Tuxedo Red spice blend for this dish.


  • 5 lbs Double R Ranch Bone-In Beef Short Ribs - 9 ribs  
  • The Grill Dads Red Tuxedo Rub  
  • Kosher Salt  
  • 1 Medium White Onion Onion - Diced  
  • 2 Cups Carrots - Diced  
  • 4 Cloves Garlic - Minced  
  • 1 x 12 oz Sockeye Porter  
  • 4 Cups Chicken broth (or beef broth if preferred)  
  • 2 T Neutral Oil   
  • 2 T All Purpose Flour  
  • 1 T Whole Grain Mustard or Old Style Mustard 
  • 2 Sprigs Thyme  
  • 2 Dried Bay Leaves   
  • 2 T Dried Parsley 
  • Extra Virgin Olive Oil 


Preheat grill or oven to 325ยบ.     

Remove the beef ribs from the fridge and liberally season on all sides with Red Tuxedo. Let them sit for one hour before cooking to absorb spices.    

Heat a Dutch oven on medium-high heat and add one tablespoon of oil. Brown the ribs in the pan, working in batches to avoid overcrowding the pan. Remove and set aside once browned.    

Remove all but 2 tablespoons of the remaining oil in the pan. Add the onions and carrots. Stir to coat and sprinkle with a pinch of kosher salt. Use a flat wooden spoon to scrape the delicious brown bits off the bottom of the pan. Add the thyme and cook about seven minutes or until the onions and carrots are soft.    

Add the chopped garlic and stir it in. Add the flour and mix to incorporate. Stir for 1-2 minutes to cook out the raw flour flavor. Add the beer to the pan, deglazing all the wonderful flavor from the bottom of the pan.

Add the chicken broth and bay leaves and bring to a simmer. Add the ribs to the braising liquid, put the lid on, and place it in the grill or oven. Cook for 2-3 hours or until probe tender (it should be like putting the probe in room temperature butter). Allow it to cook for 15 minutes.      

Serve over your favorite starch (we like jasmine rice!) and top it with parsley, a pinch of kosher salt (or flakey sea salt) and light drizzle of olive oil.