Short Ribs Braised in Beer Recipe


Nutrition

Cal/Serving: 2,852
Daily Value: 143%
Servings: 2

Low-Carb
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat258g396%
Saturated105g527%
Carbs17g6%
Fiber2g7%
Sugars5g0%
Protein98g195%
Cholesterol495mg165%
Sodium1088mg45%
Calcium100mg10%
Magnesium125mg31%
Potassium1988mg57%
Iron11mg59%
Zinc20mg134%
Phosphorus1024mg146%
Vitamin A147IU3%
Vitamin C6mg11%
Thiamin (B1)1mg44%
Riboflavin (B2)1mg53%
Niacin (B3)20mg99%
Vitamin B62mg107%
Folic Acid (B9)57µg14%
Vitamin B1216µg263%
Vitamin D1µg0%
Vitamin E2mg12%
Vitamin K12µg15%
Fatty acids, total monounsaturated120g0%
Fatty acids, total polyunsaturated12g0%
Have a question about the nutrition data? Let us know.

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It's hard to do short ribs wrong, but this recipe does them oh-so right. The short ribs are braised in a chocolatey-Guinness beer liquid to give them a uniquely rich flavor. 

2.333335
Ratings6

INGREDIENTS

  • 4 beef short ribs
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 slices bacon, cut into 1-inch pieces
  • 1 medium red onion, sliced into 1/2-inch rings
  • 1 tablespoon tomato paste
  • 1 bottle Guinness, or another dark beer
  • 1/4 cup red-wine vinegar
  • 1 cup beef stock
  • 1/4 tablespoon shaved bittersweet chocolate

DIRECTIONS

Preheat the oven 350 degrees. Generously salt and pepper the short ribs. In a large heavy pot  heat the oil until very hot. Sear the ribs until brown on all sides. Remove the ribs from the pan, and pour off the excess oil, but don't clean the pan.

Add the bacon and cook until the fat is rendered, about 5 minutes. Add the onions and cook until lightly browned, about 6 minutes. Don't worry if the onions start to fall apart, they will. Add the tomato paste and cook, stirring, for another 2 minutes. Add the beer, vinegar, beef stock, chocolate, and the ribs. Bring the liquid to a boil. At this point you can cover the pot and cook in the oven until they're fork tender, about 2 hours and 15 minutes.

Alternatively, just dump everything into the pot of a slow cooker, cover, and cook on low while you're at work. When you're ready to serve, remove the ribs, and onions from the pot, and pour the remaining liquid into a wide saucepan. Bring the liquid to a boil and cook until it's reduced by at least 1/3 (your call as to how thick you want the sauce). Taste and check for seasoning. Add the ribs and onions back to the sauce, serve with mashed potatoes and enjoy.

Recipe Details

Servings: 2

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