Beef Short Ribs with Ale & Vegetables
PREP TIME: 2 1/2 Hours


Oregon is the micro-brewing capital of the Northwest. Many different lagers, ales and stouts are produced and consumed daily. Each micro-brewery boasts of delicious recipes to accompany its brew. I’ve added Cajun flair to this recipe using many of my favorite Louisiana products such as Abita Beer, Steen’s 100% Pure Cane Syrup and Zatarain’s Creole Mustard.


  • 6 pounds beef short ribs
  • 2 cups Abita Beer, Amber
  • 2 cups diced carrots
  • 2 cups diced celery
  • 8 small new potatoes, halved
  • 1/2 cup vegetable oil
  • 8 slices of bacon
  • 2 cups diced onions
  • 2 tbsp Steen’s 100% Pure Cane Syrup
  • 1/4 cup Zatarain’s Creole Mustard
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
  • 1/2 tbsp allspice
  • 4 cups beef stock

Preheat oven to 325 degrees F. In a 10-quart cast iron Dutch oven, heat oil over medium-high heat. Add short ribs, three to four at a time, and cook until golden brown. Remove and keep warm. Discard all oil except 1 tablespoon. Add bacon and cook 2-3 minutes to render fat. Return ribs to the pot. Add onions, Steen’s 100% Pure Cane Syrup, Zatarain’s Creole Mustard, salt, pepper, allspice, beef stock and Abita Beer. Bring mixture to a rolling boil. Cover and braise in oven for 1 ½ hours. Remove from oven and add carrots, celery and potatoes. Return pot to the oven and bake until vegetables are tender, approximately 45 minutes. Serve hot with fresh Indian Fry Bread.

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