Description
Tender short ribs braised in a rich stout sauce.
Ingredients
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (12-ounce) bottle stout beer
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season short ribs with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in stout beer and scrape up any browned bits from the bottom of the pot.
- Stir in beef broth, tomato paste, thyme, and bay leaf. Season with salt and pepper.
- Return short ribs to the pot. Bring to a simmer.
- Cover and transfer to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the meat is very tender.
- Remove short ribs from the pot. Discard the bay leaf. Skim off any excess fat from the sauce.
- Serve short ribs with the braising sauce.
Notes
- Serve with mashed potatoes or polenta.
- Garnish with fresh parsley.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American