Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Short Ribs With Dark Beer and Root Vegetables Recipe
    Lost? Site Map

    Braised Short Ribs With Dark Beer and Root Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    1 hrs

    2 hrs 45 mins

    ratherbeswimmin''s Note:

    In 'Winter Gatherings' by Rick Rodgers

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Position a rack in center of oven; preheat to 300°.
    2. 2
      Heat 2 tablespoons oil in a very large Dutch oven over med-high heat.
    3. 3
      Season the short ribs with salt and pepper.
    4. 4
      In batches, add the short ribs to the Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
    5. 5
      Transfer to a platter.
    6. 6
      Add the remaining 1 tablespoon oil to the Dutch oven.
    7. 7
      Add the finely chopped carrot and celery, and decrease heat to medium.
    8. 8
      Cook, stirring up the browned bits in the Dutch oven with a wooden spatula, until softened, about 3 minutes.
    9. 9
      Add the shallots and cook until they soften, about 2 minutes.
    10. 10
      Add the butter and melt.
    11. 11
      Sprinkle the flour and let bubble for 1 minute.
    12. 12
      Whisk in the beer, then the stock, brown sugar, mustard, tomato paste, thyme, and bay leaf.
    13. 13
      Bring to a boil over high heat.
    14. 14
      Return the short ribs to the Dutch oven, meaty sides down.
    15. 15
      Cover and bake for 2 hours.
    16. 16
      Remove from the oven and stir in the parsnips, potatoes, and remaining carrots.
    17. 17
      Return to the oven and continue baking until the vegetables are tender, about 45 minutes longer.
    18. 18
      Skim off any fat on the surface, and serve hot, garnished with parsley.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Braised Short Ribs With Dark Beer and Root Vegetables

    Serving Size: 1 (333 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.7
     
    Calories from Fat 203
    49%
    Total Fat 22.6 g
    34%
    Saturated Fat 10.7 g
    53%
    Cholesterol 40.7 mg
    13%
    Sodium 880.0 mg
    36%
    Total Carbohydrate 42.2 g
    14%
    Dietary Fiber 3.6 g
    14%
    Sugars 7.9 g
    31%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    ribs

    stock

    parsnips

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites