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Ingredients (10)

  • -4 pounds Short Ribs or lean beef stew meat, cut into approximately 3-inch pieces
  • All purpose flour
  • 4 tablespoons vegetable oil
  • 12 ounces Blue Moon Winter Abbey Ale
  • 12 ounces Blue Moon Harvest Pumpkin Ale
  • 3 large onions, sliced
  • 3 large garlic cloves, sliced
  • 2 beef bouillon cubes
  • 1/2 teaspoon dried thyme, crumbled
  • 2 slices crusty bread with Dijon mustard spread on one side
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These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest Pumpkin Ale. The recipe uses only 1 pot and ingredients commonly found in every kitchen. The stew cooks with a bread topping which both keeps the beef moist and soaks up the fat from the top of the pot. It is even better the next day, but I doubt there will be any leftovers. Serves 6 to 8.


  1. 1Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large Dutch oven over medium-high heat. Add 1/4 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 5 minutes. Set aside and keep warm. Repeat process in 3 more batches, adding 1 tablespoon oil to skillet per batch.
  2. 2Turn heat to low and add onions sautéing until golden brown and very tender, stirring occasionally, about 20 minutes. The onions will pick up a bit of the browned bits in the bottom of the pan. Clear a small space in bottom of pot and add garlic and cook for an additional 2 minutes. Return beef to pot and add beer, bouillon and thyme to beef mixture. Beef should be just barely covered, if not add a small amount of water. Place the bread over the meet with the mustard side down. Cover and simmer on low until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.
    (Instead of the stove top you can also put the covered Dutch Oven in a 325 degree oven for 2 hours.)
  3. 3Remove cover. Let meat continue to braise as necessary until liquids are reduced to sauce consistency. Season to taste with salt and pepper. Serve meat over buttered egg noodles or boiled potatoes garnished with parsley. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.)
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