Savory Stout-Braised Beef Short Ribs
Discover the ultimate comfort food with these savory stout-braised beef short ribs, inspired by Fabio Viviani's culinary expertise. This dish transforms tender beef short ribs into a melt-in-your-mouth meal, infused with the rich, complex flavors of a good stout beer such as Guinness Extra Stout. The careful reduction of beef stock adds depth and intensity to the sauce, making every bite a delightful experience. Perfect for hearty family dinners, these ribs are best served over a bed of egg noodles or fluffy rice to soak up the luscious sauce. Plan ahead as this recipe thrives on slow cooking; the results are well worth the wait!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
beef short ribs
3-4 lbs (bone-in or boneless, trimmed of excess fat)
kosher salt
1 teaspoon (for seasoning)
ground black pepper
2 teaspoons (freshly ground, for seasoning)
all-purpose flour
1 cup (for dredging)
extra virgin olive oil
2 tablespoons (for searing)
butter
1 tablespoon (for added richness)
medium onions
2 (sliced)
garlic cloves
5 (smashed with the flat side of a knife)
stout beer
12 ounces (preferably Guinness Extra Stout)
beef stock
1 quart (to be reduced to 1 1/2 cups)
bay leaf
1 (for aromatic flavor)
cornstarch
2 tablespoons (for thickening the sauce)
water
2 tablespoons (for cornstarch slurry)
Instructions
1
In a medium saucepan over medium heat, reduce the quart of beef stock to about 1 1/2 cups, stirring occasionally. Once reduced, set it aside.
2
Season the beef short ribs generously with kosher salt and freshly ground black pepper. Dredge each rib in all-purpose flour until well coated, shaking off excess flour.
3
In a large skillet, heat the extra virgin olive oil over medium-high heat until shimmering. Carefully place the floured short ribs in the skillet and brown on all sides, about 5 minutes per side. Remove the ribs from the skillet and set aside, reserving the pan drippings.
4
In the bottom of a slow cooker, layer the sliced onions to create a flavorful bed for the ribs. Place the browned short ribs on top and drizzle any reserved juice or drippings over them.
5
Pour in the stout beer along with the reduced beef stock, and add the smashed garlic cloves, bay leaf, butter, and additional salt and pepper to taste.
6
Cover the slow cooker with the lid and set it to low. Allow the short ribs to cook for approximately 8 hours, but check for tender meat; at around 6 hours, they may already be near done.
7
Once the short ribs are tender, strain off any excess grease from the cooking liquid before carefully removing the ribs to a serving platter.
8
To thicken the remaining sauce, mix cornstarch and water in a small bowl to create a slurry, then stir it into the cooking liquid on the stovetop over medium heat until thickened.
9
Serve the ribs over egg noodles or rice, generously topped with the rich, thick sauce for an indulgent dinner.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is 3-4 lbs of beef short ribs, which can be bone-in or boneless.
What kind of beer is recommended for braising?
A good stout beer such as Guinness Extra Stout is recommended for its rich and complex flavor.
How long do the short ribs cook in the slow cooker?
The ribs should cook on the low setting for approximately 8 hours, though they may be tender at 6 hours.
Do I need to sear the beef before slow cooking?
Yes, browning the floured short ribs on all sides for about 5 minutes per side is essential for flavor.
What should I serve with Savory Stout-Braised Beef Short Ribs?
These ribs are best served over a bed of egg noodles or fluffy rice to soak up the sauce.
How do I thicken the final sauce?
Thicken the sauce by stirring a slurry of 2 tablespoons of cornstarch and 2 tablespoons of water into the cooking liquid.
Why is the beef stock reduced before cooking?
Reducing 1 quart of beef stock to 1 1/2 cups adds depth and intensity to the flavor of the dish.
How many onions are used in this recipe?
The recipe calls for 2 medium onions, sliced and placed at the bottom of the slow cooker.
What aromatics are added to the slow cooker?
The recipe uses 5 smashed garlic cloves and 1 bay leaf for aromatic flavor.
Can I use boneless short ribs?
Yes, you can use either bone-in or boneless ribs, as long as they are trimmed of excess fat.
What type of salt is recommended?
The recipe specifies using 1 teaspoon of kosher salt for seasoning.
How much flour is needed for dredging?
You will need 1 cup of all-purpose flour to coat the short ribs.
Is butter included in the recipe?
Yes, 1 tablespoon of butter is added to the slow cooker for extra richness.
What oil should be used for browning the ribs?
Use 2 tablespoons of extra virgin olive oil to sear the meat.
How much stout beer is required?
The recipe requires 12 ounces of stout beer.
What is the first step in preparing this recipe?
The first step is to reduce 1 quart of beef stock to about 1 1/2 cups in a saucepan over medium heat.
Do I need to remove grease from the cooking liquid?
Yes, strain off any excess grease from the cooking liquid once the ribs are tender and removed.
Who is the culinary inspiration for this dish?
This dish is inspired by the culinary expertise of Fabio Viviani.
Should the onions be cooked before going into the slow cooker?
No, the sliced onions are layered raw at the bottom of the slow cooker to create a bed for the ribs.
How much black pepper is used?
The recipe uses 2 teaspoons of freshly ground black pepper.
Can I cook this recipe on the high setting?
While the recipe specifies the low setting for 8 hours, short ribs typically benefit from low and slow cooking.
What do I do with the pan drippings?
The reserved pan drippings from browning the ribs should be drizzled over the ribs in the slow cooker.
How do I prepare the garlic cloves?
The 5 garlic cloves should be smashed with the flat side of a knife before being added.
Is this a good dish for family dinners?
Yes, it is described as a perfect hearty meal for family dinners.
What is the role of cornstarch?
Cornstarch is mixed with water to create a slurry that thickens the sauce on the stovetop.
How many servings does this recipe provide?
While not explicitly stated, 3-4 lbs of short ribs typically serve 4 to 6 people.
What happens to the flour during cooking?
The flour used for dredging helps brown the meat and contributes to the body of the braising liquid.
Is the beef stock salted?
The recipe doesn't specify, but additional salt and pepper are added to the slow cooker to taste.
Can I substitute the stout with something else?
If you prefer not to use beer, you can substitute with more beef stock or a non-alcoholic dark malt beverage.
What texture should the ribs have when done?
The ribs should be melt-in-your-mouth tender and easily pulled apart.