Beef Short Ribs Braised in Stout

• 1.2 kg Beef short ribs, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 500 ml Stout beer
• 500 ml Beef stock
• 6 sprigs Fresh thyme

1. Heat the oven to 160°C (320°F). Pat the short ribs dry, then season all over with the salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the short ribs well on all sides, 10–12 minutes total, working in batches so the pan is not crowded. Transfer to a plate.
3. Reduce the heat to medium and add the onion, carrot and celery. Cook, stirring and scraping up the browned bits, until the vegetables soften and start to take on colour, about 8 minutes. Stir in the garlic for 1 minute.
4. Stir in the tomato purée and cook for 1–2 minutes until it darkens slightly. Pour in the stout and bring to a simmer, scraping the base of the pot. Simmer for 3–4 minutes to cook off the harsh alcohol edge.
5. Add the beef stock and thyme, then return the short ribs (and any juices) to the pot. The liquid should come about halfway up the ribs; if needed, top up with a little water. Bring back to a gentle simmer.
6. Cover and braise in the oven for 2 hours 30 minutes, turning the ribs once halfway through, until the meat is very tender and nearly falling from the bone. If the sauce looks dry at any point, add a splash of water to maintain a gentle braise.
7. Transfer the ribs to a warm plate and loosely cover. Skim excess fat from the surface of the braising liquid, then simmer the sauce on the hob over medium heat until reduced to a glossy consistency that coats a spoon, 10–15 minutes. Taste and adjust seasoning with a little more salt and pepper if needed, then spoon the sauce over the ribs to serve.

Made this recipe? Rate it — a comment is optional.