STOUT BEER BRAISED SHORT RIBS

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Slow braised meals like this don’t happen as often in our home anymore. Motherhood has me focusing on fast and easy, even though I’m a big fan of indulgent comfort food that takes a lot of time and love.

The prep is actually quite simple. Just some browning, a mirepoix, some deglazing and voila: off to the oven your short ribs go. And then your work is done and your beloved oven will take over! Low and slow, 3 hours of oven love and lots of patience, and a home smelling amazing. Oh, I guarantee all that will result in all the oohs and aahs that such a long wait deserves!

STOUT BEER BRAISED SHORT RIBS RECIPE

INGREDIENTS

  • 4 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
  • Salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 leek, white and light green parts only, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tablespoon all purpose flour
  • 2 cups stout beer
  • 3 cups beef broth
  • 2 tablespoons brown sugar
  • 5 sprigs thyme
  • 2 bay leaves
  • 1 tablespoon Dijon mustard
  • Chopped parsley to taste

INSTRUCTIONS

  1. Preheat oven to 300 degrees.
  2. Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat the oil in a large Dutch oven, over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.
  3. Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
  4. Add the beer and beef broth and, using a wooden spoon, scrape all the brown bits from the bottom of the pot. Then, stir in the brown sugar, bay leaves and thyme sprigs. Add the short ribs and bring to a boil. Once boiling, cover and transfer to the oven.
  5. Cook until the short ribs are very tender, about 3 hours.
  6. Option #1 – Serve same day. Remove pot from the oven and carefully scoop out the ribs from the pot. Remove the bones and tendons, being careful not to shred the meat. Reserve. Strain the liquid through a fine-meshed sieve into a clean saucepan. Stir in the mustard and cook the sauce until it’s reduced to a consistency thick enough to coat the back of a spoon, removing the excess fat as it rises to the surface. Season sauce to taste with salt and pepper. If the short ribs have cooled, you can add them to the sauce to reheat them.
  7. Option #2 – Make one day ahead. Remove pot from the oven and let it cool to room temperature. Carefully remove ribs from the liquid and remove bones and tendons, being careful not to shred the meat. Strain the liquid through a fine-meshed sieve, getting rid of the veggies. Return the short ribs to the sauce and refrigerate overnight. The next day, the fat will have solidified on the surface. Remove it and discard. Remove the ribs and heat the sauce. Then, run the sauce through a fine-meshed sieve again, into a clean saucepan. Stir in the mustard and cook the sauce until it’s reduced to a thick consistency. Season sauce to taste with salt and pepper. Add the short ribs to the pan to reheat.
  8. Serve, garnished with chopped parsley or thyme sprigs.

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