 Stout-Braised Short Ribs |
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 Braising |
| Braised
Oxtails With Olives |
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Lamb Shanks With Rosemary |
Stout Braised Short Ribs
These hearty beef short ribs are slow-cooked in stout, a dark beer that originated in the British Isles. It is made with dark-roasted barley, which lends a rich, deep color and bittersweet flavor to the beer. Accompany the short ribs with a traditional Irish potato dish known as Colcannon (see related recipe at right).
• 4 lb. beef
short ribs
• Salt and
freshly ground pepper, to taste
• 3 Tbs. canola
oil
• 2 yellow
onions, diced
• 3 carrots,
peeled and diced
• 2 celery
stalks, diced
• 6 garlic
cloves, sliced
• 2 cups stout
• 8 fresh
flat-leaf parsley sprigs (optional)
Season the short ribs generously on all sides with salt and pepper. In
a large fry pan over medium-high heat, warm the oil until almost smoking.
Working in batches (do not overcrowd), brown the ribs on all sides, 3
to 5 minutes per side. Transfer to a slow cooker.
In the same pan over medium heat, cook the onions, carrots, celery and garlic, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and add the stout. Cover and cook according to the manufacturer’s instructions until the meat is very tender, about 6 hours.
Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an immersion blender, puree the sauce until smooth.
Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately.
Serves 8.