Description
Mouthwatering beef short ribs reveal a rich culinary journey through slow-cooked tenderness and deep flavor profiles. Succulent meat falls effortlessly from the bone, inviting you to savor a comforting meal that connects hearty tradition with modern kitchen magic.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) beef short ribs
- 1 (12 fluid ounce) can or bottle stout beer
- 1 cup (240 milliliters) beef stock
Seasoning and Coating:
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (2.5 grams) ground black pepper
- 2 tablespoons (16 grams) all-purpose flour
Aromatics and Cooking Fats:
- 1 tablespoon (15 milliliters) olive oil
- 1 tablespoon (14 grams) butter
- 1 onion, sliced
- 1 clove garlic
Instructions
- Thoroughly coat the beef short ribs with seasoned flour, ensuring an even and complete coverage.
- Heat a large pot with olive oil and butter over medium-high temperature until the mixture is sizzling and fragrant.
- Carefully place the floured ribs into the hot pot, browning each side to develop a rich, caramelized exterior. Transfer the seared meat to a separate plate.
- In the same pot, sauté sliced onions and minced garlic until the onions become translucent and soft, releasing their aromatic flavors.
- Deglaze the pot by pouring in stout beer and beef stock, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot.
- Reintroduce the browned short ribs to the liquid, ensuring they are mostly submerged.
- Bring the mixture to a vigorous boil, then immediately reduce heat to a gentle simmer. Cover the pot and let the ribs cook slowly for 2-3 hours at a low temperature.
- Check the meat’s tenderness by gently prodding with a fork – the ribs should easily pull apart when done.
- Remove from heat and let rest for a few minutes before serving. Optionally, garnish with freshly chopped herbs for added brightness and aroma.
Notes
- Flour coating helps create a delicious golden crust and thickens the sauce naturally during braising.
- Choose well-marbled short ribs for maximum tenderness and rich flavor, preferring bone-in cuts for deeper taste development.
- Consider using gluten-free flour alternatives like rice or almond flour for those with wheat sensitivities, ensuring the same crispy exterior.
- Slow cooking transforms tough meat into meltingly soft texture, so patience is key – lower temperature and longer cooking time guarantees incredibly tender results.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg