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Stout-Braised Short Ribs


These hearty Irish Stout-Braised Short Ribs are filled with the rich flavors from the famous dark bittersweet beer. They can be cooked in a slow cooker or in an oven. So, I opted to use the oven method. I also added some beef stock to enhance the taste of the sauce. Anyway, do try making these great tasting ribs and the Colcannon, which I posted earlier. It’s a great tasting combination!


Recipe adapted from Williams-Sonoma Kitchen

Stout-Braised Short Ribs
(Printable Recipe)

Ingredients

4 lbs Beef Short Ribs
Sea Salt and Freshly Ground Pepper, to taste
3 Tbsp Canola Oil
2 Yellow Onions, diced
3 Carrots, peeled and diced
2 Celery Stalks, diced
6 Garlic Cloves, sliced
2 Cups Stout
8 Fresh Flat-Leaf Parsley Sprigs (optional)

Method

Season the short ribs generously on all sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 5 to 5 minutes per side. Transfer to a plate.

In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season the mixture with salt and pepper.

Slow Cooker Method: Transfer the short ribs and vegetables to a slow cooker and add the stout. Cover and cook according to the manufacturer’s instructions until the meat is very tender, about 6 hours.

Oven Method: Preheat the oven to 300˚F. Transfer the short ribs and vegetables to a Dutch oven and add stout. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake until the meat is very tender, about 4 hours.

Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat of the sauce. Using an immersion blender, puree the sauce until smooth.

Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately.

Serves 8.

Comments

  1. This sounds and looks great. I did a recipe on my site for a lager braised short ribs awhile back, using either Blue Point or Brooklyn Lager. WHat kind of stout did you use?

    ReplyDelete
  2. @SashaInTheKitchen: Thanks. I used Guinness stout.

    ReplyDelete
  3. The ribs look absolutely yummy Angie. Love eating with fingers and a napkin around my neck for dishes like this. To think of it, the rib are only flavoured with stout and the natural juicy goodness from the diced mirepoix and garlic. Yummy...

    ReplyDelete
  4. I'm in the process of looking for recipes for a week long trip to the coast. Especially ones that I don't have to babysit. This is perfect and perfect timing! ~LeslisMichele

    ReplyDelete
  5. These short ribs look delicious. Love the combination of ribs and stout.

    ReplyDelete
  6. That looks so good. I have yet to try cooking with beer but I hear it adds wonders to the food, especially for meats slowly braised in a crock pot

    ReplyDelete
  7. Short ribs in beer is one of my favorite courses. Another one is Swedish meatballs. Please check out my online cooking show Swedish Home Cooking where I'm making...Swedish meatballs!

    ReplyDelete
  8. Gorgeous! I made some colcannon last night (inspired by you, thanks)

    ReplyDelete
  9. Hey, I just wanted to let you know that I made this and it turned out really well! Instead of either the oven or slow cooker method, I put mine on the stove over low heat for about 2.5 hours and then the meat fell right off the bones. So you could even add that as a third option for cooking it. I served it with your colcannon recipe too.

    ReplyDelete
  10. Your short ribs look really good. I plan on making it later this week. Friday is our beef dish night. Thats the only way we can discipline ourselves to not eat more then we should.

    ReplyDelete

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