Beer-braised short ribs with mustard and dill from Milk Street: Cookish: Throw It Together (page 285) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute brown ale or Trappist beer for amber ale.

  • pastaplease on March 28, 2026

    Delicious. Just need a 2nd bottle of beer next time, the liquid pretty much burned up in the last 30 minutes. Make again.

  • averythingcooks on August 15, 2025

    My boneless short rib source seems to have stop carrying them :( so I used 2 " chunks of the best stewing beef I can buy. I did follow the oven bake steps & when it came out, the beef was really tender...so much so that we opted to give it a rough hand shred, transfer it to a pot on the stove before adding the mustard + some heavy cream. I added chopped red peppadews for another much needed splash of color and finished with the dill. This was good over egg noodles & my lunch bowl was also good with toasted crusty bread. This is an easy idea that I can see repeating.

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