Jalapeno And Beer Baked Short Ribs
Jalapeno and beer-infused baked short ribs deliver bold, smoky flavors with a spicy kick, perfect for hearty gatherings and lovers of tender, flavorful meat dishes.
Ingredients
- 8 lb. beef short ribs, cut into 3 inch pieces ⓘ
- 2 large onions, coarsely chopped ⓘ
- 2 c. canned tomato sauce
- 4 large jalapeno chiles, finely chopped ⓘ
- 1/4 c. red wine vinegar ⓘ
- 1/4 c. golden brown sugar, firmly packed ⓘ
- 2 Tbsp. chopped green bell pepper
- 1 Tbsp. dry mustard ⓘ
- 4 large garlic cloves, minced ⓘ
- 1/2 tsp. cayenne pepper ⓘ
- 1/4 tsp. ground cloves ⓘ
- 1/4 tsp. cinnamon ⓘ
- 2 c. beer ⓘ
- minced fresh cilantro or parsley ⓘ
Instructions
- Preheat oven to 425°F. Arrange short ribs in a single layer in 2 large baking pans. Sprinkle onions around the ribs.
- Combine all remaining ingredients except beer and cilantro in a large saucepan. Simmer over medium heat until slightly thickened, about 10 minutes, stirring occasionally.
- Cool slightly, then stir in beer. Pour the mixture over the ribs.
- Cover the pans with foil and bake until the meat is very tender, about 2 1/2 hours.
Tips & Substitutions
For an extra kick, consider adding more jalapenos or using smoked paprika for depth. If you don't have beef short ribs, chuck roast can be a suitable substitute, though cooking times may vary. Ensure to sear the ribs before baking for added flavor. Keep an eye on the liquid level during cooking; you want a nice sauce consistency. Pair this with mashed potatoes for a complete meal.
Serving Suggestions
Serve these flavorful short ribs over creamy polenta or alongside roasted vegetables for a hearty meal. A sprinkle of minced fresh cilantro or parsley adds a refreshing touch. They pair beautifully with a rich stout or the same beer used in the recipe. For a well-rounded dinner, consider serving a side salad or crusty bread to soak up the delicious sauce.
Storage & Reheating
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs in a baking dish with a splash of the sauce and cover with foil. Bake at 325°F until warmed through, about 20-30 minutes. You can also reheat them on the stovetop over low heat, adding a bit of water or broth to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno And Beer Baked Short Ribs contains roughly 443 calories, with 23g protein, 73g carbohydrates, and 14g fat. It is an excellent source of vitamin C (430% of the Daily Value), iron (189% of the Daily Value), and dietary fiber (93% of the Daily Value). It also contributes 26g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the ribs first, then place them in the slow cooker with the sauce ingredients (excluding the beer). Cook on low for 6-8 hours or high for 4-5 hours. Stir in the beer during the last 30 minutes of cooking.
What type of beer works best for this recipe?
A medium to dark lager or ale works best for this dish, as it will add depth to the sauce without overpowering the other flavors. Avoid very hoppy beers, as they may alter the taste. A good quality amber ale or a stout can enhance the richness of the dish.
Can I freeze the leftovers?
Absolutely! Allow the short ribs to cool completely before transferring them to an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in the oven or stovetop as mentioned earlier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).