Braised Short Ribs with Stout
Braised Short Ribs with Stout takes approximately 45 minutes from beginning to end. One serving contains 801 calories, 68g of protein, and 34g of fat. For $6.68 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as a pricey main course for Father's Day. 10 people found this recipe to be tasty and satisfying. If you have beef broth, soy sauce, yellow onion, and a few other ingredients on hand, you can make it. It is brought to you by Feed Me Phoebe. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is super. Stout-Braised Short Ribs, Stout Braised Short Ribs with Barley, and Stout Beer Braised Short Ribs are very similar to this recipe.
Servings: 2
Ingredients:
1 cup beef broth
3 garlic cloves, chopped
12 ounces Guinness (or other stout)
1/4 cup amber honey
2 pounds bone-in short ribs
2 tablespoons dark soy sauce
1 small yellow onion, diced
Equipment:
oven
sauce pan
Cooking instruction summary:
Preheat the oven to 350 degrees.Heat 1 tablespoon of olive oil in a medium Dutch or oven-proof saucepan with a tight fitting lid over a high flame. Season the short ribs with salt and pepper. Brown the short ribs on each side, about 2 minutes per side. Set aside. Pour out the fat, leaving just a thin layer.Return the heat to medium-low and add the onions. Saute until translucent, about 5 minutes. Add the garlic and cook for another 2 minutes. Stir in the stout, stock, honey, and soy. Bring to a simmer, cover, and cook in the oven for 2 to 2 and a half hours, until the meat is very tender, but not falling off the bone. Remove the short ribs to a platter or plate. Spoon some of the oil off the top, and taste the sauce for seasoning. Pour the sauce over the ribs, and serve.
Step by step:
1. Preheat the oven to 350 degrees.
2. Heat 1 tablespoon of olive oil in a medium Dutch or oven-proof saucepan with a tight fitting lid over a high flame. Season the short ribs with salt and pepper. Brown the short ribs on each side, about 2 minutes per side. Set aside.
3. Pour out the fat, leaving just a thin layer.Return the heat to medium-low and add the onions.
4. Saute until translucent, about 5 minutes.
5. Add the garlic and cook for another 2 minutes. Stir in the stout, stock, honey, and soy. Bring to a simmer, cover, and cook in the oven for 2 to 2 and a half hours, until the meat is very tender, but not falling off the bone.
6. Remove the short ribs to a platter or plate. Spoon some of the oil off the top, and taste the sauce for seasoning.
7. Pour the sauce over the ribs, and serve.
Nutrition Information:
covered percent of daily need
