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