Short Ribs Braised in Beer

Short Ribs Braised in Beer
Staff Writer

Thinkstock/iStockphoto

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. 

Ingredients

  • beef short ribs
  • Salt and pepper, to taste
  • 2  Tablespoons  olive oil
  • slices bacon, cut into 1-inch pieces
  • medium red onion, sliced into 1/2-inch rings
  • 1  Tablespoon  tomato paste
  • 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.

Nutritional Facts

Total Fat
15g
21%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
12mg
1%
Choline, total
8mg
2%
Fluoride, F
1µg
0%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
40mg
6%
Selenium, Se
2µg
4%
Sodium, Na
209mg
14%
Water
127g
5%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.