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. 

2
Servings
390
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
29g
41%
Sugar
1g
1%
Saturated Fat
22g
92%
Cholesterol
81mg
27%
Carbohydrate, by difference
6g
5%
Protein
28g
61%
Vitamin A, RAE
5µg
1%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
21mg
2%
Choline, total
71mg
17%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
24mg
8%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
213mg
30%
Selenium, Se
29µg
53%
Sodium, Na
388mg
26%
Water
74g
3%
Zinc, Zn
10mg
100%

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.