Stout-Braised Short Ribs
Braising these short ribs slowly in stout beer makes them incredibly tender, and the beer adds a deep, rich flavor. Serve them over buttered egg noodles, mashed potatoes, or grits for a fantastic comfort food meal.
4-4 1/2 pounds bone-in beef short ribs, cut into 4-inch pieces
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, diced
3 carrots, peeled and diced
3 ribs celery, diced
6 cloves garlic, minced
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 bottles (12 ounces each) stout, or other dark beer
1 can (14 ounces) diced tomatoes with their juices
Season the short ribs generously with salt and pepper. Warm the oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding the pot, brown the short ribs on all three meaty sides, about 1 minute per side. Set them aside.
Reduce the heat to medium and add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and turning golden brown, about 8 minutes. Add the garlic, rosemary, thyme, and bay leaves and cook 1 minute more.
Pour in the reconstituted Glace de Viande Gold®, the stout, and the tomatoes and stir to combine. Return the short ribs to the pot, along with any of the juices that were released as they sat. Stir to distribute the short ribs. Bring the liquid to a simmer and continue simmering for 2 1/2 hours, until the short ribs are very tender. Adjust the heat as needed during the cooking time to keep the liquid just at a simmer, and periodically skim the fat that rises to the surface.
Remove the herb sprigs and the bay leaves from the braising liquid and season to taste with salt and pepper. Serve the short ribs with the braising liquid spooned over them.
Pairing: Serve these short ribs with the same stout you used for cooking, or try a California Zinfandel.