By James Decarlo
Stout-Braised Short Ribs
These hearty beef short ribs are slow-cooked in stout, a dark beer that originated in the British Isles. It is made with dark-roasted barley, which lends a rich, deep color and bittersweet flavor to the beer.
Updated at: Thu, 17 Aug 2023 12:16:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
5
Low
Nutrition per serving
Calories1078.1 kcal (54%)
Total Fat92.6 g (132%)
Carbs13.2 g (5%)
Sugars5.2 g (6%)
Protein34.2 g (68%)
Sodium355.1 mg (18%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
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, 3 to 5 minutes per side. Transfer to a plate.
Step 2
In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
Step 3
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.
Step 4
Oven method: Preheat an oven to 300°F. Transfer the short ribs and vegetables to a Dutch oven and add the 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.
Step 5
Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an immersion blender, puree the sauce until smooth.
Step 6
Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately.
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