Beer Braised Short Ribs – Dutch Oven

Submitted by jrobertfl

"This Beer Braised Short Ribs – Dutch Oven recipe will transform beef short ribs into the most tender, succulent, and richly flavored feast you could ever imagine. The depth of flavor is unbelievable."

 

• Ready In: 2hrs 28mins
• Ingredients: 15
• Serves: 6

ingredients

• 4 -5 lbs beef short ribs (cut 2-3-inch wide)
• 2 tablespoons oil
• 1 large yellow onion, chopped
• 4 garlic cloves, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cups beef stock, divided
• 18 ounces stout beer (I used Guinness)
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 3 sprigs thyme
• 1 bay leaf
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 tablespoon parsley

directions

1. 1. Preheat oven to 375 degrees.
2. 2. Add oil to dutch oven, set stovetop burner to medium-high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
3. 3. Remove short ribs from Dutch oven and set aside.
4. 4. Add onions to Dutch oven and saute in remaining oil until tender and beginning to brown.
5. 5. Add garlic, celery, and carrots and saute for five minutes longer.
6. 6. Add tomato paste and sugar, cook for a minute longer.
7. 7. Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.
8. 8. Return meat to the dutch oven and add remaining ingredients.
9. 9. Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
10. 10. Taste for salt and adjust as need. This recipe really shines when properly salted.
11. 11. The stew can be enjoyed right away, however, the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350-degree oven for 1 - 1/2 hours.