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Stout Braised Beef Short Ribs
Rich, melt‑in‑your‑mouth beef short ribs braised low and slow in a stout‑infused broth. The stout adds deep roasted notes while tomato paste, aromatics, and a splash of chicken stock create a velvety sauce perfect for serving over mashed potatoes, polenta, or dumplings.
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Critical Success Points
- • Season and pat the ribs before searing.
- • Sear the ribs in batches to develop fond.
- • Deglaze with stout, ensuring all browned bits are incorporated.
- • Braise at a low simmer for at least 2½ hours for tenderness.
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed.
- • Handle the pot with oven mitts; the handle becomes extremely hot during searing.
- • Stout contains alcohol; keep away from open flames.
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