Monday, January 20, 2014


I cooked these in the oven. They were delicious. If you're not an experienced braiser, don't make the mistake of thinking that you want the liquid to cover the meat and vegetables. Not so!

Time is the magic ingredient here. Get these in the oven or slow cooker and then go for a hike, plant a garden, paint the bathroom, or go to lunch with a friend. Dinner will be ready when you are.

Modified from Wiliams-Sonoma version

Serves 6

3 pounds boneless beef short ribs
Salt and freshly ground pepper, to taste
3 tablespoons olive oil
2 yellow onions, diced
3 carrots, peeled and diced
2 celery stalks, diced
6 cloves garlic, sliced
2 to 3 cups stout
6 fresh flat-leaf parsley sprigs for garnish

1.   Season the short ribs generously on all sides with salt and pepper.

2.   In 4-quart Dutch oven over medium-high heat, warm the oil until almost smoking.

3. Working in batches without overcrowding, brown the ribs on all sides, 3 to 5 minutes per side. As browned, transfer ribs to underside of  Dutch oven’s lid or to a plate.

4. In the same pan over medium heat, add the onions, carrots, celery, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.

5. If using a slow cooker, transfer browned short ribs and vegetables to slow cooker and add the stout. Cover and cook on low until the meat is very tender, about 6 hours.

    If using an oven, heat it to 300°F. Add browned short ribs to the vegetables in the Dutch oven and add the stout. Cover the pot with aluminum foil and place the lid on top. Bake until the meat is very tender, about 4 hours.

6. Transfer the ribs to a large bowl and cover with aluminum foil.

7. Skim the fat off the sauce in the pan.

8. Using an immersion blender, puree the sauce until smooth.

9. Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately.

NOTE: Serve with mashed or other potatoes.

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