You’ll love these fall-off-the-bone short ribs flavored with chili powder, paprika, cayenne, and a touch of brown sugar. The beef simmers with beer, tomatoes, and pearl onions to create a rich and delicious sauce that is incredible served over egg noodles or mashed potatoes. Either way, you won’t want to waste a drop.

Southern Living

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Hector Manuel Sanchez

Recipe Summary

active:
20 mins
total:
2 hrs 50 mins
Yield:
Serves 4 (serving size: 1 cup onion mixutre, about 1 cup noodles, 1 rib)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Stir together chili powder, paprika, cayenne pepper, and 1/2 teaspoon each of the salt and black pepper; sprinkle over ribs. Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Add ribs, and cook until browned on all sides, about 5 minutes. Remove ribs from Dutch oven; wipe Dutch oven clean.

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  • Add remaining 1 tablespoon oil to Dutch oven. Add pearl onions; cook until lightly browned, about 4 minutes. Stir in flour, and cook, stirring constantly, 1 minute. Add beer, and bring to a boil, stirring and scraping to loosen browned bits from bottom of Dutch oven. Boil until liquid is reduced to about 1/2 cup, 3 to 4 minutes. Stir in tomatoes, broth, brown sugar, bay leaves, and 3/4 teaspoon of the salt. Add ribs, bone side up; bring to a boil. Cover and transfer to preheated oven. Bake until ribs are very tender, about 2 1/2 hours.

  • Prepare noodles according to package directions, and place in a medium bowl. Add butter, parsley, and remaining 1/4 teaspoon salt and 1/2 teaspoon black pepper, stirring until butter is melted.

  • Remove and discard bay leaves from Dutch oven. Serve ribs and onion mixture over noodles. Sprinkle with thyme.