Beer Braised Short Rib with Salsa Macha

Deeply savory and fall-apart tender, these beer-braised short ribs get a spicy-sweet kick from the Salsa Macha and nutty sesame garnish. This recipe slow-builds flavor through aromatics, dry aging, and a rich guajillo-infused braise - the ultimate cold-weather comfort.

Why You'll Love Beer Braised Short Rib with Salsa Macha

This is comfort food at its boldest. Deeply savory, fall-apart tender short ribs slow-braised in beer and aromatics, finished with a smoky, spicy-sweet drizzle of Salsa Macha. It's rich, warming, and packed with texture and flavor in every bite.

Tips and Tricks

• Dry age the short ribs uncovered in the fridge for 2-3 days to intensify flavor and improve texture.
• Brown the ribs deeply on all sides - this builds the base for a rich, complex braise.
• Reduce the sauce after braising for a concentrated, luxurious finish to spoon over the meat.

Variations

This dish is a canvas for creativity - try these twists.

• Swap Salsa Macha for harissa or chipotle adobo for different heat and depth.
• Use oxtail or beef shank in place of short rib for a more gelatinous texture.
• Add a splash of dark beer or red wine to the braising liquid for extra complexity.

Substitutions

No need to run to the store - here are easy ingredient swaps.

• Avocado oil or olive oil can replace beef tallow for searing.
• Chicken stock can stand in for beef stock if needed (though beef is ideal).
• No guajillo? Try pasilla or ancho chile for a similar mild smokiness.

Best Served With

• Buttery mashed potatoes or creamy polenta
• Roasted garlic broccolini or charred cabbage
• Warm tortillas or crusty sourdough bread
• Smoky mezcal cocktail or dark stout

How to Store Leftovers

• Store leftover short ribs in their braising liquid in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, covered, until warmed through. For longer storage, freeze in the sauce for up to 2 months and thaw overnight before reheating.

Common Questions

Beer Braised Short Rib with Salsa Macha

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Deeply savory and fall-apart tender, these beer-braised short ribs get a spicy-sweet kick from the Salsa Macha and nutty sesame garnish. This recipe slow-builds flavor through aromatics, dry aging, and a rich guajillo-infused braise - the ultimate cold-weather comfort.

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Prep Time 40 minutes mins

Total Time 3 days d

Course: Dinner, Main Course

Cuisine: Comfort Food, Latin

Calories: 1403

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 lbs Short ribs bone-in
• Kosher salt to taste
• Black pepper to taste
• 1 tablespoon Beef tallow
• 1 Onion diced
• 2 Carrots diced
• 1 stalk Celery diced
• Small bunch Thyme
• 2 Bay leaves
• Handful Parsley stems and leaves
• 1 Guajillo chili
• 2 cups Beef stock
• 1 tablespoon Veal demi-glace
• 2 tablespoon Roland Foods Salsa Macha
• Pickled onions for garnish
• 1 tablespoon Sesame seeds

Equipment

• Dutch oven
• Chefs knife
• Strainer
• Tongs
• Baking sheet with rack

Method

 

Dry Age the Ribs

1. Season short ribs generously with kosher salt. Place on baking sheet with rack and refrigerate uncovered for 2-3 days.

Prep & Sear

1. One hour before cooking, bring ribs to room temperature. Preheat oven to 325°F.
2. Heat beef tallow in Dutch oven over medium heat. Sear ribs on all sides until deep golden. Remove and season with black pepper.

Sauté & Braise

1. In same Dutch oven, sauté diced onions until translucent. Add carrots and cook until caramelized. Stir in celery and cook until softened.
2. Return short ribs to pot. Add beef stock to cover most of the ribs. Stir in thyme, bay leaves, parsley, guajillo chili, and veal demi-glace.
3. Cover and transfer to oven. Braise 2-3 hours until meat is fork-tender.

Reduce the Sauce

1. Remove short ribs and set aside. Strain braising liquid and return to pot. Stir in salsa macha and simmer until thickened.

Nutrition

Calories: 1403kcalCarbohydrates: 34gProtein: 141gFat: 76gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gCholesterol: 391mgSodium: 1481mgPotassium: 3949mgFiber: 7gSugar: 15gVitamin A: 21351IUVitamin C: 17mgCalcium: 183mgIron: 17mg

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