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These fall-off-the-bone Stout Braised Short Ribs are the true definition of a cozy winter meal! The best part? Prep is done in only 15 minutes AND one pot! Pair this dish with a velvety-smooth Oatmeal Stout.
These short ribs are tender, juicy & packed with deep, savory flavors. The seared ribs and the flavorful broth from the stout beer & fresh herbs will fill your home with a tantalizing aroma. This recipe is equal parts simple & delicious!
WHAT YOU'LL NEED (scroll to full ingredient list)
Large Dutch oven (5-8 quart)
Beef short ribs
Yellow onion
Celery
Garlic
Carrots
Beef broth
Oatmeal Stout beer
Brown sugar
Butter
Peppercorns
Rosemary
Thyme
DIRECTIONS
STEP 1: PRE-HEAT OVEN
Preheat oven to 350°F.
STEP 2: SEAR SHORT RIBS
Liberally season the short ribs with sea salt.
In a large Dutch oven, sear all sides of the short ribs with oil until browned.
Then transfer to a bowl and set aside.
STEP 3: COOK VEGGIES
Add onion, celery, and carrots to the Dutch oven and cook until softened.
STEP 4: MAKE BROTH
Mix in the beef broth, beer, and butter over medium heat.
Add brown sugar, peppercorns, herbs and ribs.
Bring to a simmer
STEP 5: TRANSFER TO OVEN
Place the lid on the Dutch oven and transfer to the oven at 350°F for 3 hours.
The meat is done when the internal temperature reaches about 200°F.
STEP 6: STRAIN BROTH
Remove the ribs from the Dutch oven and pour the broth through a strainer.
Save the strained broth for serving.
STEP 7: SERVE
Optional - Serve with mashed potatoes, chopped parsley, roasted Brussels sprouts, and an Oatmeal Stout beer.
INGREDIENTS
Makes 3-5 servings
4-6 bone-in short ribs (2-4 lbs)
1 yellow onion, roughly chopped
3 celery ribs, roughly chopped
1 head of garlic, chopped in half
2 carrots, roughly chopped
3 sprigs rosemary, about 6 inches long
10 springs thyme, about 6 inches long
2x 12-fl oz Oatmeal Stout beers
1x 32-fl oz box of beef broth
2 TBSP whole black peppercorns
2 TBSP brown sugar
1 TBSP butter
Looking for the Oatmeal Stout Recipe? Click here.
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