Stout Braised Beef Short Ribs

Ingredients

• 2.5 lb Beef Short Ribs, boneless (trim excess fat and silver skin)
• 0.5 tbsp Salt (fine sea salt)
• 0.5 tbsp Black Pepper (freshly ground)
• 0.5 tbsp Garlic Powder
• 0.5 tbsp Onion Powder
• 1 tbsp Tomato Paste
• 0.5 medium Onion (diced)
• 1 stalk Celery (sliced)
• 1 medium Carrot (diced)
• 1 cup Diced Tomatoes (canned, undrained)
• 2 Bay Leaves
• 1 tsp Whole Pimento (Allspice) Berries
• 1 tbsp Garlic (chopped)
• 1 bottle Dragon Stout Beer (12 oz, any stout works as substitute)
• 2 cup Beef Broth (low‑sodium)
• 0.5 cup Chicken Stock (optional splash for extra depth)
• 2 slices Scotch Bonnet Pepper (remove seeds for less heat)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 2 tbsp Vegetable Oil (for searing)

Instructions

1. Trim and Season the Ribs

   Pat the short ribs dry, trim excess fat and any silver skin. In a small bowl combine salt, black pepper, garlic powder, and onion powder. Sprinkle the seasoning evenly over all rib pieces and pat it in.

   Time: PT10M

2. Sear the Ribs

   Heat the Dutch oven over medium‑high heat and add 2 tbsp vegetable oil. When the oil shimmers, add half of the ribs (don’t overcrowd). Sear each side 2‑3 minutes until deep brown. Remove and set aside; repeat with remaining ribs.

   Time: PT8M

   Temperature: Medium‑high heat

3. Build the Flavor Base

   Reduce heat to medium. Add tomato paste to the fond and stir for 30 seconds. Add diced onion, sliced celery, and diced carrot. Cook, stirring occasionally, until vegetables soften and begin to brown, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium

4. Add Remaining Aromatics

   Stir in the canned diced tomatoes, bay leaves, whole pimento berries, and chopped garlic. Cook for another 2‑3 minutes until the mixture wilts and the tomatoes release some juice.

   Time: PT3M

   Temperature: Medium

5. Deglaze with Stout

   Pour the entire bottle of stout into the pot, using a wooden spoon to scrape up any remaining fond. Allow the beer to simmer for 2‑3 minutes to reduce slightly.

   Time: PT3M

   Temperature: Medium

6. Return Ribs and Add Liquid

   Place the seared ribs back into the pot. Add beef broth and a splash of chicken stock, just enough to submerge the meat (about 2‑2.5 cups total). Bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium

7. Braise Low and Slow

   Cover the pot with its lid, lower the heat to the lowest setting so the liquid barely bubbles, and let the ribs cook for 2 ½ hours, turning once halfway through. Skim off excess fat that rises to the surface.

   Time: PT2H46M

   Temperature: Low

8. Finish with Fresh Aromatics

   When the meat is fork‑tender, stir in sliced scotch bonnet pepper and any leftover chopped garlic. Simmer uncovered for 1‑2 minutes to meld flavors.

   Time: PT2M

   Temperature: Medium

9. Garnish and Serve

   Remove the pot from heat, discard bay leaves, and sprinkle chopped parsley over the ribs and sauce. Serve hot with mashed potatoes, polenta, or dumplings.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Short Ribs, boneless: Bone‑in short ribs, Beef chuck roast, cut into chunks
• Instead of Salt: Kosher salt (use 0.75 tbsp)
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic (1 tsp)
• Instead of Onion Powder: Finely diced fresh onion (1 tbsp)
• Instead of Tomato Paste: Tomato purée (1 tbsp)
• Instead of Onion: Leeks
• Instead of Celery: Fennel stalk
• Instead of Carrot: Parsnip
• Instead of Diced Tomatoes: Fresh ripe tomatoes (1 cup, chopped)
• Instead of Bay Leaves: Thyme sprig
• Instead of Whole Pimento (Allspice) Berries: Ground allspice (1/2 tsp)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Dragon Stout Beer: Other stout, porter, or malt beverage
• Instead of Beef Broth: Water + extra bouillon
• Instead of Chicken Stock: More beef broth
• Instead of Scotch Bonnet Pepper: Jalapeño (more mild)
• Instead of Fresh Parsley: Cilantro
• Instead of Vegetable Oil: Canola oil, Avocado oil

Equipment Needed

• Heavy‑bottomed Dutch oven or large pot
• Tongs
• Chef’s knife
• Cutting board
• Measuring spoons
• Measuring cups
• Wooden spoon or heat‑proof spatula
• Lid for pot

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• If you have bone‑in short ribs, keep the bones – they add gelatin and richer flavor.
• For extra depth, roast the vegetables (onion, carrot, celery) in the oven before adding them to the pot.
• A splash of balsamic vinegar at the end brightens the final sauce.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Braise the ribs a day ahead; reheat gently on low heat, adding a splash of broth if needed.
• The sauce thickens when cooled – whisk in a little water or stock when reheating.