Chilean Short Ribs Braised in Dark Beer — Homemade Asado de Tira a la Olla

Versión en Español

Chilean asado de tira a la olla is beef short ribs seared in a cast iron pot and braised for 3 hours in dark beer with onion, carrot, bell peppers, celery, tomato, and garlic until the meat falls off the bone. It takes 20 minutes of preparation plus 3 hours of cooking and serves 4 people.

It is a classic grandmother’s recipe, slow and patient, that gives tender, flavorful meat ideal for many side dishes.

How to Make Chilean Short Ribs in Dark Beer?

Asado de tira a la olla mainly needs two things: ideally a large cast iron pot that can hold the cut, and plenty of patience to reach the ideal tenderness. The ribs are seared, covered with vegetables and beer, and left to cook slowly without stirring.

Nutritional Information

Each serving of braised short ribs contains approximately 650 kcal, 45 g of protein, 40 g of fat, 15 g of carbohydrates, 4 g of fiber, 7 g of sugars, 120 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Asado de Tira a la Olla Recipe

Preparation: 20 minutes
Cooking: 3 hours
Servings: 4 people

Ingredients

• 2 kg (4.4 lb) of beef short ribs (asado de tira)
• 330 ml (11 fl oz) of dark beer
• 2 carrots, sliced
• 2 tomatoes, diced
• 2 tablespoons of tomato sauce
• 2 cloves of garlic, chopped
• 1 celery stalk
• 1 large onion
• 1 beef broth cube
• 1/2 red bell pepper
• 1/2 green bell pepper
• Oil
• Fine salt
• Black pepper

Instructions

1. In a large cast iron pot, heat a splash of oil over high heat. Add the short ribs and sear them on all sides, about 3 minutes per side, then carefully pour in the beer.

2. Add the chopped onion, sliced carrot, bell peppers cut into strips, celery, diced tomatoes, garlic, tomato sauce, and the crumbled broth cube. Season with salt and pepper, cover the pot, and cook over low heat for 3 hours without stirring, until the meat is very tender and comes away from the bone.

3. Serve the short ribs right away, bathed in their cooking sauce and vegetables, on their own or with rustic potatoes, and use freshly made pan amasado to soak up the juices.

Additional Tips

Use a cast iron pot

Cast iron holds and spreads heat evenly, ideal for long braises, and it can also go into the oven.

Do not stir

Leaving the pot covered and undisturbed keeps the meat whole and lets the flavors concentrate.

Check for doneness

If the meat is still firm after 3 hours, give it another 20 to 30 minutes.

Frequently Asked Questions (FAQs)

1. Can I make it in a pressure cooker?

Yes. A pressure cooker reduces the cooking time to 45 to 60 minutes, depending on the size, although the flavor will not be as deep as a slow braise.

2. How do I know the meat is ready?

It should come away from the bone easily when pressed with a fork. If it is still firm after 3 hours, cook it 20 to 30 minutes more.

3. What sides go well with it?

Rustic potatoes, white rice, creamy mashed potatoes, or polenta, plus pan amasado to soak up the sauce.

4. What type of beer should I use?

A dark beer such as a stout or porter adds roasted malt notes and a deep color to the sauce.

What Is Asado de Tira?

Asado de tira is the Chilean and South American name for a strip of beef short ribs cut across the bone, used both for grilling and for slow braises like this one.

Dark Beer in Cooking

Dark beer gets its color and roasted flavor from toasted barley malt, which adds depth and a gentle bitterness to braised meats and sauces.

Did You Know?

The origin of the name asado de tira is not entirely clear, but the most logical explanation is that it refers to the strip, or tira, of ribs cut from the front of the animal.

Recommended

• Chilean Red Wine Braised Brisket
• Chilean Pollo Ganso Pot Roast
• Chilean Style Roast Beef
• Chilean Rustic Potato Wedges