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Beef Carbonnade

Beef Carbonnade

Tender beef short ribs slow-cooked in beer with caramelized onions, mustard, and herbs. A Belgian comfort food classic.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Belgian, European
Calories: 519
Ingredients Equipment Method Notes

Ingredients
  

  • 3.3 lbs beef short ribs trimmed and cut into individual ribs
  • 2 tbsp olive oil
  • 1/4 cup all-purpose flour for dusting
  • 1 large carrot diced
  • 2 brown onions sliced
  • 10 oz button mushrooms whole if small, thickly sliced if large
  • 5 oz speck or bacon diced
  • 2 tbsp tomato paste
  • 2 garlic cloves crushed
  • 2 tbsp whole grain mustard
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1 tbsp fresh rosemary finely chopped
  • 1.5 cups beer lager recommended
  • 2 cups beef stock
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or flameproof casserole dish
  • Wooden spoon
  • Oven

Method
 

  1. Preheat your oven to 320°F. Dust the beef ribs lightly with flour, shaking off any excess.
  2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the ribs on all sides until deeply golden, about 3-4 minutes per side. Transfer to a plate and set aside.
  3. Add the carrot, onions, mushrooms, and speck to the same pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Stir in the tomato paste and garlic, cooking for another 30 seconds until fragrant.
  4. Pour in the beer and bring to a simmer, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Let the beer reduce for 2-3 minutes.
  5. Add the mustard, thyme, and rosemary, stirring to combine. Pour in the beef stock and return the ribs along with any accumulated juices to the pot. Bring to a gentle simmer, then cover with a tight-fitting lid.
  6. Transfer to the oven and braise for 2 hours, or until the meat is fork-tender and nearly falling off the bone. If not tender enough after 2 hours, continue cooking for another 30 minutes. Season with salt and pepper to taste before serving.

Notes

The beer taste mellows during cooking. For thicker sauce, remove ribs and simmer sauce on stovetop to reduce. Can be made in slow cooker (6-8 hours on low) or on stovetop. Substitute beer with red wine and extra beef stock if preferred. Leftovers taste even better the next day.