Samuel Adams Scotch Ale Braised Short Ribs

  • Rating:


  • 4 Tb. oil
  • 2 pounds beef short ribs
  • salt and pepper
  • 2 Bottles Samuel Adams® Scotch Ale
  • 1 can (24 oz.) tomato puree
  • 1 large white onion, chopped
  • 2 cloves garlic, chopped
  • ½ cup honey
  • ½ cup molasses


Pat beef ribs with a paper towel, and liberally coat with salt and pepper. Heat oil in a deep, heavy-bottomed pan, and cook ribs in batches, until brown on all sides. Remove ribs from pan and pour off most of the oil, leaving a little. Add onion and garlic, and cook until brown. In a separate bowl, whisk together, beer, tomato puree, honey, and molasses. Put ribs back in pan and pour beer mixture over. Bring to a boil, then simmer over low heat for as long as possible, but at least 2 hours (the longer the time, the more tender the meat.) Remove ribs from braising liquid, and keep warm.