Stout Beer Braised Short Ribs: A Tender One-Pot Comfort Meal

Simple Beef Short Ribs

Nothing beats a warm plate of braised short ribs simmered in stout beer, savory beef broth, onion, and garlic until fall-off-the-bone tender in one comforting pot.

Why You’ll Love These Braised Short Ribs

• One-pot cooking for easy cleanup
• Rich flavors from stout beer and aromatics
• Perfectly tender, “fall-off-the-bone” texture
• Ideal for a cozy family dinner or Sunday gathering

Ingredients for Braised Short Ribs

• 2 lbs beef short ribs, bone-in, trimmed
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 12 oz stout beer (e.g., Guinness)
• 2 cups low-sodium beef broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Chopped fresh parsley, for garnish (optional)

Step-by-Step Guide to Cooking Short Ribs

1. Preheat oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
2. In a Dutch oven over medium-high heat, add vegetable oil. When shimmering, sear the ribs for 3–4 minutes per side until deeply browned. Transfer ribs to a plate.
3. Reduce heat to medium, add sliced onion and smashed garlic to the pot. Sauté until softened, about 5 minutes, scraping up brown bits.
4. Pour in stout beer to deglaze, stirring to lift any fond. Let the beer reduce by half, about 3 minutes.
5. Stir in beef broth, thyme, and rosemary. Return short ribs to the pot, nestling them into the liquid.
6. Cover Dutch oven, transfer to the preheated oven, and braise for 2 hours until meat is fork-tender.
7. Remove ribs and herbs, skim excess fat from the surface, and simmer sauce on stovetop if you prefer a thicker gravy.
8. Serve ribs drizzled with sauce and garnish with chopped parsley.

Serving Tips & Variations for Short Ribs

• Side Ideas: Creamy mashed potatoes, buttery egg noodles, or roasted root vegetables.
• Flavor Boost: Add a splash of balsamic vinegar or a spoonful of Dijon mustard to the braising liquid.
• Make-Ahead: Braise the day before; ribs taste even better after resting overnight.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

These tender short ribs will become your new go-to comfort food, showcasing how simple ingredients can create a soul-warming dinner of succulent short ribs.

Credit: Original recipe