Beef short ribs with Raftman beer

  • Preparation 10 min
  • Cooking 3 h 10 min
  • Servings 4
  • Freezing Absolutely



  • pounds bone-in beef short ribs, cut crosswise into 2″ pieces
  • Olive oil
  • 4 big garlic cloves
  • 1 red onion, finely chopped
  • 5 double smoked bacon slices ( 1 cm thick ), cut in big cubes
  • 150ml dark rum
  • 341ml Raftman beer from Unibroue
  • 250ml coca-cola
  • About 3-4 cups veal stock
  • Salt and ground pepper



  • In a big pot at medium temp, heat a drizzle of olive oil and sear the meat for 2-3 minutes on all sides. Season with salt and pepper. Remove meat from pot and reserve in plate.
  • Add the garlic, onion and bacon and cook for 5 minutes while stirring often. Add oil if needed.
  • Deglaze with the rum and scrape the bottom to grab all those flavours! Add the meat, beer, coca-cola then pour enough veal stock to cover the meat. Stir well, bring to a boil then reduce heat to medium-low.
  • Cover to 80% and braise for about 2h30 / 3 hours or until meat is ultra fork tender. Stir gently from times to times and splash the meat with juice. Scoop off fat regularly. Serve with a potato and carrot puree.