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Stout Beer Braised Short Ribs

This is comfort food at its finest - short ribs that fall apart with a fork and a rich, dark gravy that's perfect for cold weather. The stout adds a deep, malty flavor that balances the richness of the beef perfectly.
prep time:20 minutes
cook time:3 hours 30 minutes
total time:3 hours 50 minutes
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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.

Notes

Serve with mashed potatoes, polenta, or egg noodles.
Did you make this recipe?Let me know how you liked it below!