Best Oven-Baked Short Ribs Recipe with Beer and No.7 Hot Sauce
Do you ever crave that fall-off-the-bone short rib dish at Irish pubs? I do. I happen to love the braised meat that is slow-cooked in the oven until it’s tender and soaked in gravy. For this easy, oven-baked short rib recipe, I added my favourite beer, No.7 seasoning spice and No.7 Hot Sauce for a little heat. You can also serve this short rib dish with couscous to soak in the extra sauce.
This Short Ribs Recipe Requires Extra Seasoning
For this short ribs recipe, I always try to find thick-cut, well-marbled beef. The bone-in short ribs I found at Walmart are just the perfect cut of beef, and I find that the bones add extra flavour.
Every dish I make, I always marinade the night before. I found this special seasoning rub made by the creators of No.7 Hot Sauce, Carlos and Sandra Flores. The seasoning has onions, garlic, cumin, black pepper, and pasilla peppers. It’s not on their website, but you can find it at their coffee shop (Cafe Con Leche) in Toronto. You should read the interview I did with Carlos and Sandra. I’m doing some inspirational stories featuring small business owners.
The Gravy Makes This Short Ribs Recipe Unique
Many people prefer red wine, but I prefer beer. For this recipe, I used Pabst Blue Ribbon beer because it was the only one I could find in my fridge. Combine the beer with beef stock, tomato paste, No.7 Hot Sauce, and flour. One dash of No.7 Habanero and Ghost Pepper sauce is enough to set your mouth on fire. Cook in the oven for two hours and serve with couscous or mashed potatoes.
Give this short-ribs recipe a try, and let me know what you think!
Oven-Baked Short Rib Recipe
- 2 pounds bone-in short ribs
- 2 tablespoons of seasoning spice
- 1 teaspoon No.7 hot sauce
- 1 tablespoon olive oil
- 2 cups beef broth
- 2 tablespoon tomato paste
- 1 can of beer (I used Pabst Blue Ribbon beer)
- 1 large carrot, peeled and cut into large chunks
- 2 celery stalks cut into large chunks
- 1 tablespoon of all-purpose flour
- Salt and pepper
- Couscous (optional)
- Step 1 Marinade the short ribs in the seasoning rub and olive oil for 8-12 hours in the fridge.
- Step 2 Take the short ribs out of the fridge and season them with salt and pepper
- Step 3 In a dutch oven, heat cooking oil until it starts to sizzle
- Step 4 Carefully put the short ribs into the dutch oven and sear the ribs for 8 minutes on each side
- Step 5 Take the ribs out of the dutch oven and thoroughly clean all the oil
- Step 6 Cook the celery and carrots in the pot for 4-5 minutes until they are soft
- Step 7 Pour the beef broth and tomato paste into the pot, along with the short ribs
- Step 8 Add the beer and the flour to thicken the sauce
- Step 9 Put the short ribs into the oven and cook for 2 hours until they are tender
- Step 10 Serve with couscous or mashed potatoes