Oven-Baked Short Ribs with Porter Beer Mop Recipe : Fall-Off-The-Bone Tender Beef with Rich, Malty Glaze

 Oven-baked short ribs with porter beer mop is a show-stopping dish that combines succulent beef short ribs with the deep, complex flavors of dark porter beer. The "mop" is a flavorful basting sauce traditionally used in barbecue that's applied repeatedly during cooking to keep the meat moist and build layers of flavor. Porter beer, with its notes of chocolate, coffee, and caramel, creates an incredibly rich glaze that caramelizes beautifully on the ribs. While this dish looks and tastes like something from a high-end steakhouse, it's surprisingly approachable for home cooks. The oven does most of the work, transforming tough short ribs into melt-in-your-mouth tender meat with a glossy, mahogany crust. Whether you're entertaining guests, celebrating a special occasion, or simply want to treat yourself to something extraordinary, these porter-mopped short ribs deliver impressive results.

Serving Quantity: Serves 4 to 6 people

Cooking Time: 3 hours and 30 minutes (including 15 minutes prep time, 3 hours cooking time, and 15 minutes resting time)

1. Ingredients for Short Ribs

1. Four to five pounds beef short ribs (English-cut or flanken-style)
2. Two tablespoons olive oil
3. Two teaspoons coarse salt
4. One teaspoon black pepper, freshly ground
5. One teaspoon smoked paprika
6. One teaspoon garlic powder
7. Half teaspoon onion powder
8. Half teaspoon cayenne pepper (optional)

2. Ingredients for Porter Beer Mop

1. One bottle porter or stout beer (12 ounces)
2. Half cup beef broth
3. One-quarter cup apple cider vinegar
4. One-quarter cup brown sugar, packed
5. Three tablespoons Worcestershire sauce
6. Two tablespoons Dijon mustard
7. Two tablespoons tomato paste
8. Four cloves garlic, minced
9. One teaspoon dried thyme
10. Half teaspoon black pepper
11. Two tablespoons butter
12. Optional: one tablespoon molasses for extra richness

3. Ingredients for Serving

1. Fresh parsley, chopped
2. Optional: mashed potatoes, polenta, or roasted vegetables

4. Understanding Short Ribs

Beef short ribs come in two main cuts. English-cut short ribs have one bone with a thick piece of meat on top, like a rectangular brick. These are ideal for this recipe as they present beautifully. Flanken-style short ribs are cut across the bones, showing several bones in each thin slice. Both work, but English-cut is preferred for oven-braising. Look for ribs with good marbling and a thick cap of meat. The fat and connective tissue will break down during cooking, creating incredibly tender, flavorful meat.

5. Bring to Room Temperature

Remove the short ribs from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature. This ensures even cooking throughout. Pat them completely dry with paper towels. Moisture on the surface prevents proper browning and searing. If there's excessive fat on the outside, you can trim some, but leave a good amount as it adds flavor and keeps the meat moist during the long cooking time.

6. Season the Ribs

In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if using. Rub the olive oil all over each short rib, coating all sides. This helps the seasonings stick and promotes browning. Sprinkle the spice mixture generously over all sides of the ribs, pressing it in with your hands so it adheres well. Don't be shy with the seasoning as some will be lost during cooking. Let the seasoned ribs sit while you prepare the mop sauce.

7. Make the Porter Beer Mop

In a medium saucepan over medium heat, combine the porter beer, beef broth, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, tomato paste, minced garlic, dried thyme, and black pepper. Whisk everything together until the brown sugar and tomato paste dissolve completely. Bring to a simmer and cook for 5 minutes, stirring occasionally. The mixture should reduce slightly and the alcohol will cook off. Remove from heat and whisk in the butter and molasses if using. Set aside to cool slightly.

8. Preheat and Prepare

Heat your oven to 300 degrees. This low, slow temperature is crucial for breaking down the tough connective tissue in short ribs without drying them out. Choose a roasting pan or large baking dish that can hold all the ribs in a single layer with some space between them. Line it with aluminum foil for easier cleanup if desired. You'll also need a brush for mopping and aluminum foil for tenting.

9. Sear the Ribs (Optional but Recommended)

For extra flavor and appearance, sear the ribs first. Heat a large, heavy skillet over high heat. Working in batches to avoid crowding, sear the ribs for 2 to 3 minutes per side until deeply browned. You're not cooking them through, just creating a flavorful crust. This step is optional but adds significant depth of flavor and creates a better final appearance. Transfer seared ribs to your prepared roasting pan, meaty-side up.

10. Initial Roast

Place the short ribs in the roasting pan in a single layer, not touching if possible. Pour about one cup of the porter mop sauce into the bottom of the pan, not over the ribs. This creates steam and keeps everything moist. Cover the pan tightly with aluminum foil, sealing the edges well. Place in the preheated oven and roast for 2 hours. Don't lift the foil during this time as you want to trap the steam that's tenderizing the meat.

11. First Mopping

After 2 hours, carefully remove the pan from the oven. The ribs should be starting to become tender. Remove the foil and use a basting brush to generously mop the ribs with the porter sauce, coating all exposed surfaces. Be generous as this builds flavor layers. Leave the foil off for the remaining cooking time. Return the pan to the oven uncovered. The ribs will now start to develop that beautiful caramelized exterior.

12. Continue Mopping

Every 20 minutes for the next hour, remove the pan from the oven and mop the ribs again with more porter sauce. Each layer of sauce caramelizes and adds depth of flavor. This repeated mopping is what creates that gorgeous, glossy, mahogany-colored crust. The sugars in the beer and brown sugar caramelize with each application. By the end, you should have mopped the ribs 3 to 4 times. The pan drippings will also reduce into a thick, flavorful sauce.

13. Check for Doneness

After 3 hours total cooking time, check the ribs for doneness. They should be very tender, with the meat pulling away from the bones. Insert a fork into the meat and twist gently. It should slide in with very little resistance and the meat should want to fall apart. If there's still resistance, continue cooking for another 15 to 30 minutes, mopping once more. The internal temperature should be around 200 to 205 degrees for maximum tenderness.

14. Final Glaze

Once the ribs are perfectly tender, do one final mop with the remaining porter sauce. If you want an extra glossy, caramelized finish, you can switch the oven to broil for 2 to 3 minutes, watching very carefully so they don't burn. The sugars in the mop will caramelize into a beautiful, sticky glaze. The ribs should be dark mahogany, glistening, and incredibly fragrant. Remove from the oven.

15. Rest the Ribs

This is crucial: let the short ribs rest for 10 to 15 minutes before serving. Tenting them loosely with foil keeps them warm. This resting period allows the juices to redistribute throughout the meat. If you cut into them immediately, all those precious juices will run out. The resting also allows the meat to firm up slightly, making it easier to handle and plate without falling completely apart, though they should still be fork-tender.

16. Make Pan Sauce

While the ribs rest, make a quick pan sauce from the drippings. Carefully pour the liquid from the roasting pan into a fat separator or bowl. Let it sit for a minute so the fat rises to the top. Skim off and discard the fat. Pour the remaining liquid into a small saucepan and bring to a simmer over medium heat. Let it reduce for 5 to 7 minutes until it thickens slightly and becomes syrupy. Taste and adjust seasoning with salt and pepper. This concentrated sauce is liquid gold for drizzling.

17. Plate and Serve

Transfer the short ribs to a serving platter or individual plates. The meat should be so tender it's barely holding onto the bone. Drizzle with the reduced pan sauce. Garnish with fresh chopped parsley for color and freshness. The ribs should be dark, glossy, and incredibly aromatic. Each one should glisten with the caramelized porter glaze. Serve immediately while hot. Provide steak knives, though if cooked properly, forks should be sufficient.

18. Serving Suggestions

These rich, deeply flavored short ribs need simple sides that won't compete. Creamy mashed potatoes or celery root puree soak up the delicious sauce beautifully. Soft polenta is another excellent choice. Roasted root vegetables like carrots, parsnips, or Brussels sprouts add color and balance. Simple sautéed greens like spinach or Swiss chard cut through the richness. Crusty bread for mopping up sauce is essential. A bold red wine like Cabernet Sauvignon or the same porter beer used in cooking pairs perfectly.

19. Storage and Reheating

Store leftover short ribs and sauce separately in airtight containers in the refrigerator for up to 4 days. The meat will solidify as the fat cools, which is normal. To reheat, place ribs in a baking dish with a splash of beef broth, cover with foil, and warm in a 325-degree oven for 20 to 25 minutes until heated through. You can also reheat gently in a covered skillet on the stovetop. The meat may become even more tender after resting overnight as the flavors continue to develop.

20. Nutrition Information Per Serving

1. Calories: 685
2. Total fat: 48 grams
3. Saturated fat: 21 grams
4. Cholesterol: 165 milligrams
5. Sodium: 1,180 milligrams
6. Total carbohydrates: 18 grams
7. Dietary fiber: 1 gram
8. Sugars: 13 grams
9. Protein: 42 grams

21. Helpful Tips for Perfect Porter-Mopped Short Ribs

1. Choose English-cut short ribs with good marbling for the most tender, flavorful results.
2. Don't skip bringing the meat to room temperature before cooking for even cooking throughout.
3. Sear the ribs first for deeper flavor and better appearance, though it's optional if time is limited.
4. Cover tightly with foil for the first 2 hours to trap steam and tenderize the meat.
5. Mop the ribs every 20 minutes during the uncovered cooking for layers of caramelized flavor.
6. Cook low and slow at 300 degrees until the meat is fork-tender and pulling from the bone.
7. Let the ribs rest for 10 to 15 minutes after cooking so juices redistribute and meat stays moist.
8. Use the pan drippings to make a rich sauce by skimming fat and reducing the liquid.
9. Make these a day ahead as the flavors improve and reheating is easy for stress-free entertaining.
10. Try different dark beers like stout, brown ale, or chocolate porter for varied flavor profiles.