Stout-Braised Short Ribs

Stout-Braised Short Ribs

Stout-Braised Short Ribs is rated 4.9 out of 5 by 7.
  • y_2017, m_9, d_22, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_7
  • loc_en_US, sid_recipe.stout-braised-short-ribs, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 11ms
  • REVIEWS, PRODUCT
Prep Time: 10 minutes
Cook Time: 380 minutes
Servings: 8

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. Accompany the short ribs with the traditional Irish potato dish colcannon.

Ingredients:

  • 4 lb. beef short ribs
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. 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)

Directions:

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.

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.

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 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.

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.

Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately. Serves 8.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Loved it This tasted great. It was very easy to make and was delicious
Date published: 2017-05-07
Rated 5 out of 5 by from Great Comfort Meal This is a wonderful comfort meal that is easy and so delicious. I made this in my new All Clad Gourmet Slow Cooker (with All In One Browning). I also made some adjustments to the recipe. In addition to seasoning the short ribs with salt and pepper, I also seasoned all sides with Penzey's Beef Roast Seasoning and Penzey's Chicago Steak Seasoning. I also added about one cup of beef stock and one cup of Zinfandel along with the Stout (I made sure that the short ribs were completely covered with liquid. I also placed a large stem of fresh Rosemary on top of the short ribs and during the cooking process, the Rosemary leaves fell off the stem which added another dimension to the sauce (remember to remove the Rosemary stem before pureeing). The recipe didn't specify if the 6 hours in the slow cooker should be on low or high, so I took a chance and set my slow cooker to high, and it was done to perfection in 6 hours. I serve the short ribs and sauce over polenta. My husband loved it.
Date published: 2016-01-26
Rated 5 out of 5 by from Worth the wait! The smell alone tortured me for hours. When we finally sat down to eat, my husband literally groaned with the first bite. I used a chocolate stout instead of the more traditional Guinness just for the heck of it. Was not disappointed. The colcannon recipe is great, too.
Date published: 2015-01-04
Rated 5 out of 5 by from Tender, Juicy Short Ribs Melt in Your Mouth! My husband ordered short ribs in a restaurant on my recommendation. I was remembering these Stout-Braised Short Ribs that I made several years ago. He was disappointed in the restaurant ribs, so I promised to make these Stout-Braised Ribs at home to show him how great they should have been. The meat on these ribs just slides right off. They are so tender and the stout gives them an amazing flavor. They do take a while to cook, but this time I'll use my new slow cooker. That method sounds easier. Pair this with the Colcannon Potato recipe at Williams-Sonoma. Excellent!
Date published: 2014-12-22
Rated 4 out of 5 by from Delightful. It's hard to go wrong with Guinness braised anything. This recipe gives you the basic idea of what to include. Add more/less onions, carrots and celery, add in your seared beef, and cover with Guinness. I used just over 4 cups of Guinness as that is what was needed to cover my short ribs. I think covering the meat is key to it all turning out tender - if you're using a slow cooker, chances are you won't be around to turn the meat so that it is equally submerged. I also added a splash of beef stock for flavour. I agree with previous reviews that call for 7-8 hours in a slow cooker, and my recommended settings were on Low. They turned out great, as any braised meat in a slow cooker does. I recommend not overly seasoning the stock before it's done cooking. This gives you the option to reduce some of the stock to create a really flavourful and thick sauce to put on top of ribs/potatoes. I also braised some mushrooms about 30 minutes before serving so that they still had some texture.
Date published: 2013-09-19
Rated 5 out of 5 by from Simple Crowd Pleaser This was a wonderful dish which was easy to prepare. The meat literally fell off the bone and was extremely tender. Based on some of the other comments which stated that the stout can create a bitter-tasting sauce, I used Newcastle Brown Ale instead. I also agree with others about the yield - I had over four pounds of short ribs and it was barely enough for six people; it would not have fed eight as the recipe suggests. I would recommend buying enough short ribs so that you have at least two full ribs for each person.
Date published: 2012-12-30
Rated 5 out of 5 by from most requested recipe Have made this soooo many times and always get asked for the recipe!! Have made it in the oven and slow cooker...both are excellent but do like the oven method better if I have the time. I serve it with mashed potatos,salad and homemade crusty french bread...YUM YUM!! always a crowd pleaser and the house smells divine !!!
Date published: 2012-05-01
  • y_2017, m_9, d_22, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_7
  • loc_en_US, sid_recipe.stout-braised-short-ribs, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 11ms
  • REVIEWS, PRODUCT