Simple Beef Short Ribs
A comforting and time-honored dish, these beef short ribs are gently braised in a robust combination of stout beer and savory beef stock, producing a result that is consistently rich, tender, and deeply flavorful. Rooted in family tradition, this preparation transforms modest ingredients into a soul-satisfying meal.
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Ingredients
- 1 cup beef stock
- 1 clove garlic
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 12 fluid ounce can or bottle stout beer
- 2 tablespoons all-purpose flour
- 1 onion sliced
- 1 teaspoon salt
- 1 pound beef short ribs
Instructions
- Season the beef short ribs with salt and pepper, then coat them lightly with flour, shaking off any extra.
- Warm the olive oil and butter in a Dutch oven or a large skillet over medium-high heat. Sear the ribs until a deep brown crust forms on each side, about 5 minutes per side. Remove the ribs and set them aside.
- Add the sliced onion and garlic to the pot; sauté until the onion becomes translucent and soft, approximately 5 minutes. Return the browned ribs to the pot, then deglaze with the stout beer, stirring to lift any caramelized bits from the bottom. Add the beef stock.
- Cover the pot and let the contents simmer on low heat for roughly 2 hours, or until the meat becomes exceptionally tender.
- Serve the short ribs with the braising liquid spooned over the top.
Notes
You may substitute the beer with red wine or another braising liquid of your choice.
If the ribs render excess fat, allow the sauce to cool slightly and skim off the fat before serving.
If the ribs render excess fat, allow the sauce to cool slightly and skim off the fat before serving.