To say that I have had a whirlwind of activity in the past few days would be a complete understatement. If I only focus on what has gone on in my kitchen it would include braising, mashing, pan frying, baking, slicing, dicing and anything else that you can do in the kitchen. Needless to day, I’d be happy with a frozen pizza for dinner tonight! But with St. Patrick’s Day just a few days away, I thought that it was time for a little Irish feast and so I prepared some delicious Stout Braised Short Ribs to pair with a few other things that I’ll be sharing this week.
Braised short ribs are probably one of my favorite dishes but I typically do them braised in red wine and vegetables. Given the holiday that we are celebrating I thought I would try to braise them in Irish Stout and turn the braising liquid into a delicious gravy. (I’m drooling just thinking about it again!)
If you don’t own a Dutch oven, you need to own a Dutch oven. There are so many delicious meals that you can cook in one of these and they are well worth the investment. Searing the outside of the meat is key when braising the meat to seal in the flavor and juices. You’ll want to get your pan really hot, coat it with olive oil and then quickly pan fry each of the sides of the meat to a golden brown.
If you’re looking for an alternative to corned beef this year, give these Stout Braised Short Ribs a try!
- 4 pounds boneless beef short ribs
- Salt and freshly ground pepper, to taste
- 3 tablespoons olive oil
- 1 yellow onions, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 6 garlic cloves, sliced
- 2 cups stout
- 6 sprigs fresh thyme
- Preheat an oven to 300°F.
- Season the short ribs generously on all sides with salt and pepper. In a large Dutch oven 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 plate.
- Add in the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
- Return the ribs and their juices back to the Dutch oven and add the stout and tyme. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake until the meat is very tender, about 4 hours.
- Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce and remove the thyme sprigs. 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 or thyme sprig.