Not much is better than perfectly braised, fall-off-the-bone, melt-in-your-mouth short ribs. Add in the sweetness of one of my all-time favorite beers and you get a rich and complex flavor that deserves to be savored. This dish is even better the next day after the flavors sit and mature.

GUINNESS-BRAISED SHORT RIB STEW

Makes: 8 servings

Serving size: 6oz (170g)

Prep time: 15 minutes

Cook time: 2 hour 30 minutes

 

INGREDIENTS

3 tbsp extra virgin olive oil

3lb (1.4kg) boneless beef short ribs, cut into 112-inch (3.75cm) pieces

kosher salt and freshly ground black pepper

1 large yellow onion, diced

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, cut into 12-inch (1.25cm) pieces

2 cups low-sodium beef stock, divided

1 pint (470ml) Guinness beer

DIRECTIONS

1 In a Dutch oven on the stovetop over medium-high heat, heat the olive oil until shimmering. Season the short ribs with salt and pepper, place in the Dutch oven, and sear until brown, about 5 minutes per side.

2 Remove the ribs from the Dutch oven and set aside. Add the onion and garlic to the Dutch oven and sauté until they’re lightly browned, about 5 to 6 minutes, using a wooden spoon to scrape any brown bits from the bottom of the Dutch oven.

3 Add the carrots and celery and cook for 5 minutes more. Add 1 cup of beef stock and continue to scrape the bottom of the Dutch oven.

4 Return the ribs to the Dutch oven and add the beer and the remaining 1 cup of beef stock. Season with salt and pepper, bring to a simmer, and cook uncovered for 20 minutes.

5 Preheat the oven to 380°F (193°C). Cover the Dutch oven, place in the oven, and cook for 2 hours.

6 Remove the stew from the oven and serve immediately.

NUTRITION FACTS

per serving

CALORIES
490
TOTAL CARBS
26g
TOTAL FAT
12g
PROTEIN
46g
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