Stout-Braised Short Ribs
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 301
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 19
- Cholesterol
- 74
- Sodium
- 446
- Total: 3 hr
- Active: 40 min
Ingredients
3 to 4 tablespoons olive oil
4 pounds boneless short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
3 cloves garlic, chopped
2 large carrots, diced
2 stalks celery, coarsely chopped
2 cups Irish stout, such as Guinness
2 cups beef stock
Mashed potatoes, for serving
Directions
- Preheat the oven to 375 degrees F.
- Heat 3 tablespoons of the olive oil in a large Dutch oven or pot over high heat. Sprinkle the short ribs generously with salt and pepper on all sides and sear in batches if needed until brown, 4 to 5 minutes per side. Remove the meat from the pot to a large bowl and set aside.
- Add another 1 tablespoon of oil to the pot if needed. Add the onions and garlic to the pot and cook until lightly browned, 3 to 5 minutes. Scrape up any browned bits from the bottom of the pot using a wooden spoon. Add the carrots and celery and let cook for another minute or 2.
- Add the Irish stout to the pot and scrape up the bottom of the pot to remove any more browned bits. Bring to a simmer, then add the beef stock and season with salt and pepper. Return the meat, along with any juices, to the pot. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven until the short ribs are tender and can be shredded easily with a fork, about 2 hours.
- Serve on top of mashed potatoes if desired.