Braising is a pretty simple way to create a lot of flavor with inexpensive cuts of meat. This beer-braised short rib recipe is a very hearty and satisfying cold weather dish that only takes about 15 minutes to prep.
- 1 ½ lbs. Boneless beef short ribs
- Salt and freshly ground black pepper
- 2 Tbsp olive oil
- 2 cloves garlic, peeled and minced
- ½ medium onion, peeled and diced
- 1 celery rib, diced
- 1 carrot, diced
- ⅔ cup beef stock or bouillon
- 1 sprig rosemary
- 2 sprigs thyme
- 12 oz. Stout beer
- Pat dry 1 to 1 1/2 pounds of beef short ribs with paper towels, and season generously with salt and pepper.
- In a Dutch oven or stock pot, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot and just begins to smoke, add the short ribs. Sauté the short ribs, turning until well-browned on each side. Remove to a plate.
- Add two cloves minced garlic and half a diced onion to the Dutch oven and sauté until lightly browned, stirring frequently for about two to three minutes. Add the diced celery rib and the diced carrot and cook, stirring frequently for five minutes.
- Pour 2/3 cup beef stock into the Dutch oven and stir, scraping up the brown bits from the bottom of the pan (this is called deglazing). Add the ribs back to the Dutch oven, along with 1 rosemary sprig and a couple of thyme sprigs, plus 12 ounces Irish stout, and stir. Bring the stew to a simmer and cook, uncovered, for 20 minutes.
- While the stew cooks on the stove, preheat the oven to 380 degrees. Cover the Dutch oven or pot and place it in the preheated oven. Allow the beef to braise until tender, about 2 hours.
- Remove and discard the herbs. Taste for seasoning, and add salt and/or pepper as needed.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.