Stout-Braised Short Ribs Recipe
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
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.