Beer-Braised Short Ribs with Mustard is a hearty, comforting dish that combines the rich flavors of beef short ribs with the tangy kick of wholegrain mustard. Slow-cooked in a flavorful broth of beer, beef stock, and aromatic herbs, this dish offers melt-in-your-mouth tenderness and a depth of flavor that's perfect for cozy dinners. The addition of speck or bacon adds a smoky richness, while the mustard provides a subtle heat that balances the savory elements. Whether served over mashed potatoes, rice, or crusty bread, this dish is sure to satisfy and impress.

Ingredients

• 1.5 kg beef short ribs (trimmed)
  
  

• 2 tablespoons olive oil
  
  

• ¼ cup plain/all-purpose flour
  
  

• 1 large carrot, diced
  
  

• 2 brown onions, sliced
  
  

• 300 g button mushrooms (whole if small, thickly sliced if large)
  
  

• 150 g speck (or substitute with bacon), diced
  
  

• 2 tablespoons tomato paste
  
  

• 2 fresh garlic cloves, crushed
  
  

• 2 tablespoons wholegrain mustard
  
  

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  
  

• 1 tablespoon fresh rosemary, finely chopped
  
  

• 350 ml beer (lager recommended)
  
  

• 500 ml beef stock
  
  

• Salt and pepper, to taste
  
  

Directions

1. Preheat the Oven:
   
   

   • Preheat your oven to 160°C (320°F).
     
     

2. Prepare the Ribs:
   
   

   • Dust the beef short ribs in plain flour, ensuring they are evenly coated.
     
     

3. Brown the Ribs:
   
   

   • Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat.
     
     

   • In batches, fry the ribs until well-browned on all sides.
     
     

   • Remove the browned ribs and set them aside.
     
     

4. Cook the Vegetables:
   
   

   • In the same pot, add the diced carrot, sliced onions, mushrooms, and diced speck.
     
     

   • Cook, stirring occasionally, until the vegetables begin to soften.
     
     

5. Add Tomato Paste and Garlic:
   
   

   • Stir in the tomato paste and crushed garlic cloves.
     
     

   • Cook for an additional 30 seconds to release their flavors.
     
     

6. Deglaze with Beer:
   
   

   • Pour in the beer, scraping up any flavorful bits from the bottom of the pot.
     
     

   • Bring the mixture to a simmer.
     
     

7. Add Mustard and Herbs:
   
   

   • Stir in the wholegrain mustard, fresh thyme leaves, and chopped rosemary.
     
     

8. Return Ribs and Add Stock:
   
   

   • Return the browned beef ribs to the pot, along with any resting juices.
     
     

   • Pour in the beef stock, ensuring the ribs are mostly submerged.
     
     

9. Braise in the Oven:
   
   

   • Cover the pot and place it in the preheated oven.
     
     

   • Braise for 2 hours, or until the beef is tender and easily pulls away from the bone.
     
     

10. Final Seasoning:
    
    

    • Remove the pot from the oven.
      
      

    • Season the dish with salt and pepper to taste.
      
      

Nutritional Information (per serving)

• Calories: Approximately 519 kcal
  
  

• Protein: ~45g
  
  

• Fat: ~35g
  
  

• Carbohydrates: ~10g
  
  

• Fiber: ~2g
  
  

• Sugar: ~3g
  
  

• Sodium: ~600mg
  
  

• Cholesterol: ~120mg