Stout-Braised Short Ribs
- ACTIVE: 1 HR
- TOTAL TIME: 3 HRS 20 MIN
- SERVINGS: 6
Braising short ribs in beer makes them supertender and adds a slight bitter note. Sarah Simmons cooks her ribs in Brooklyn Brewery Black Chocolate Stout, but you can use any dark beer.
- 2 tablespoons canola oil
- 6 boneless short ribs (10 to 12 ounces each)
- Kosher salt
- Freshly ground pepper
- 1 onion, thinly sliced
- 1 large carrot, thinly sliced
- 3 cups beef stock or low-sodium broth
- 2 cups chocolate stout or other dark beer
- Creamy Parmesan Grits, for serving
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil until shimmering. Season the short ribs with salt and pepper and add 3 of them to the casserole. Cook over moderate heat, turning, until well browned all over, about 10 minutes. Transfer to a plate and repeat with the remaining ribs.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the beef stock and beer and bring to a boil. Return the ribs to the casserole, cover and braise in the oven for about 2 hours, until the meat is very tender.
- Transfer the ribs to a platter and tent with foil. Using a slotted spoon, transfer the vegetables to a blender. Strain the sauce into a heatproof measuring cup and skim off the fat. Add the sauce to the blender and puree until smooth. Return the sauce to the casserole and boil until reduced to 3 cups, about 8 minutes. Season with salt and pepper. Return the short ribs to the sauce and simmer over low heat until they are warmed through. Serve the ribs with the grits.
Spiced, berry-rich Merlot
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