Description
Juicy, mouthwatering Beef Short Ribs elevate home cooking with rich, tender meat that melts perfectly off the bone. Hearty flavors and simple preparation invite you to savor this classic comfort dish that promises restaurant-quality results right in your kitchen.
Ingredients
Scale
Meat:
- 1 pound (454 grams) beef short ribs
Seasonings and Flour:
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
Cooking Liquids and Fats:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 (12 fluid ounce/355 milliliters) can or bottle stout beer
- 1 cup (240 milliliters) beef stock
Aromatics:
- 1 onion, sliced
- 1 clove garlic
Instructions
- Generously coat beef short ribs with freshly ground salt and coarse black pepper, then thoroughly dust with flour, ensuring an even light coating and gently tapping off any excess.
- Warm a blend of olive oil and butter in a heavy Dutch oven over medium-high heat, creating a golden searing environment for the meat.
- Carefully place floured ribs into the hot pan, allowing each side to develop a rich, caramelized exterior for approximately 5 minutes per surface. Transfer browned ribs to a temporary holding plate.
- Introduce finely chopped onions and minced garlic into the same cooking vessel, sautéing until the onions become translucent and fragrant, releasing their sweet aromatics.
- Reintroduce the seared ribs to the pot, creating a nestled arrangement among the softened vegetables.
- Pour beer into the pot, using the liquid to deglaze and lift the concentrated flavor-packed browned bits from the bottom of the pan, creating a complex flavor base.
- Add beef stock to complement the beer, ensuring the ribs are partially submerged in the flavorful liquid.
- Reduce heat to low, cover the pot, and allow the ribs to slowly braise, transforming into tender, succulent meat over approximately 2 hours.
- Once the meat is fall-apart tender, remove from heat and serve immediately, allowing the rich, deeply developed flavors to shine.
Notes
- Flour coating helps create a delicious golden-brown crust and seals in the meat’s juices during searing.
- Use a robust dark beer like a stout or porter for deeper flavor complexity in the braising liquid.
- Pat the ribs completely dry before seasoning to ensure proper browning and prevent steaming instead of searing.
- Let the ribs rest for 10-15 minutes after cooking to allow the meat fibers to relax and redistribute juices, making them more tender and succulent.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 610
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 130 mg