Ingredients (~4-5 servings)
- ~3 lbs English-cut, bone-in short ribs
- 1/4 cup all-purpose flour
- 2 Tbsp vegetable oil
- 2 large carrots, cut into 1/2 inch dice (~1 cup)
- 2 ribs celery, cut into 1/2 inch dice (~1/2 cup)
- 1 medium onion, chopped
- 2 Tbsp tomato paste
- 4 garlic cloves, peeled and sliced
- 12 oz stout beer
- 1 1/2 cups low sodium beef broth, plus extra if needed
- 1 Tbsp Worcestershire sauce
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 large dried bay leaf
- Diamond Crystal kosher salt and freshly-ground black pepper
- 1 tsp Dijon mustard
- Chopped fresh parsley for garnish
Prep the Short Ribs and Get Your Dutch Oven Ready
Preheat your oven to 300F with the rack in the lower third.
Pat the short ribs dry with paper towels and season well on all sides with salt and pepper.
Dredge the ribs in flour, shaking off any excess – you want a light coating that’ll help with browning and thickening the sauce later.
Brown the Short Ribs
Heat the oil in a 5-7 quart Dutch oven over medium-high heat until it’s shimmering.
Brown the short ribs on all sides, turning every ~2-3 minutes as needed; If they don’t fit in a single layer, work in batches.
You’re looking for a deep, dark crust on all sides – this is where a lot of the flavor comes from.
Transfer the browned ribs to a plate and set aside.
Sauté the Vegetables
Pour off all but 2 Tbsp of oil from the pot – there should be plenty of fat rendered from the ribs.
Add the carrots and sauté for ~3 minutes until they start to soften.
Add the celery and onion with a few pinches of salt and pepper; Sauté until the onions begin to brown, ~5-6 minutes.
Stir in the tomato paste and garlic, cooking for another ~1-2 minutes until fragrant.
The tomato paste should darken slightly and coat the vegetables.
Deglaze and Add the Liquid
Pour in the stout, scraping up all the brown bits from the bottom of the pot with a wooden spoon – this is where the flavor lives.
Stir in the Worcestershire sauce and return the browned short ribs to the pot along with any accumulated juices.
Tie the rosemary and thyme together with kitchen twine for easy removal later.
Add the herb bundle and bay leaf to the pot, then pour in the beef broth.
The liquid should come about 3/4 of the way up the short ribs – add a bit more broth if needed.
Braise in the Oven
Bring everything to a simmer on the stovetop, then cover the Dutch oven and slide it into the oven.
Braise for ~3 hours until the short ribs are fork tender and practically falling off the bone.
Turn the short ribs after about 1 1/2 hours; If a lot of liquid has evaporated, add some extra broth.
You’ll know they’re done when a fork slides in and out with zero resistance.
Make the Gravy
Remove the short ribs from the pot with a slotted spoon and cover with foil to keep warm.
Strain the braising liquid through a fine-mesh strainer, gently pressing on the vegetable solids to extract as much liquid as possible; Discard the solids.
Let the liquid stand for ~5 minutes, then use a gravy separator or spoon to skim off the excess fat from the surface.
Whisk the Dijon mustard into the defatted liquid and simmer until it’s thick enough to coat the back of a spoon – you should have ~2 cups of gravy.
Season to taste with salt and pepper.
Serve
Spoon the gravy over the short ribs and garnish with chopped parsley.
These are perfect with mashed potatoes, polenta, or egg noodles – anything that can soak up that rich gravy.
Stout Beer Braised Short Ribs
Ingredients
Ingredients (~4-5 servings)
- ~3 lbs English-cut bone-in short ribs
- 1/4 cup all-purpose flour
- 2 Tbsp vegetable oil
- 2 large carrots ~1 cup, cut into 1/2 inch dice
- 2 ribs celery ~1/2 cup, cut into 1/2 inch dice
- 1 medium onion chopped
- 2 Tbsp tomato paste
- 4 garlic cloves peeled and sliced
- 12 oz stout beer
- 1 1/2 cups low sodium beef broth plus extra if needed
- 1 Tbsp Worcestershire sauce
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 large dried bay leaf
- Diamond Crystal kosher salt and freshly-ground black pepper
- 1 tsp Dijon mustard
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 300F with rack in lower third.
- Pat short ribs dry, season with salt and pepper, and dredge in flour, shaking off excess.
- Heat oil in Dutch oven over medium-high heat until shimmering.
- Brown short ribs on all sides, about 2-3 minutes per side, working in batches if needed, then transfer to a plate.
- Pour off all but 2 Tbsp fat from pot.
- Add carrots and sauté 3 minutes, then add celery, onion, salt, and pepper and sauté 5-6 minutes until onions brown.
- Stir in tomato paste and garlic, cooking 1-2 minutes until fragrant.
- Pour in stout and scrape up browned bits from bottom of pot.
- Add Worcestershire sauce and return short ribs with any juices to pot.
- Tie rosemary and thyme together with twine and add to pot with bay leaf.
- Pour in beef broth until liquid comes 3/4 way up the ribs.
- Bring to simmer on stovetop, cover, and transfer to oven.
- Braise 3 hours until fork tender, turning ribs after 1.5 hours and adding broth if needed.
- Remove ribs from pot and cover with foil.
- Strain braising liquid through fine-mesh strainer, pressing on solids, then discard solids.
- Let liquid stand 5 minutes and skim off excess fat.
- Whisk in Dijon mustard and simmer until thickened to coat back of spoon.
- Season gravy with salt and pepper to taste.
- Spoon gravy over short ribs and garnish with parsley.
