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Stout-Braised Short Ribs

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Introduction

Discover the rich, savory world of Stout-Braised Short Ribs. This hearty dish marries robust flavors and tender meat, promising to be an unforgettable centerpiece for your next dinner party or cozy family meal.

Tips for this Recipe

  • For maximum tenderninasl, allow the short ribs to come to room temperature before cooking.
  • Gentle braising is key; low and slow heat ensures a melt-in-your-mouth texture.
  • Letting the sauce reduce post-cooking will intensify flavors for an even more indulgent experience.

Why you will love this recipe

Stout-Braised Short Ribs are a testament to the beauty of simplicity. The depth of taste achieved from combining stout with spices and quality short rib meat speaks volumes about home cooking’s potential for creating luxurious dishes.

Ingredients

  • 1/4 cup packed dark brown sugar
  • 1 tablespoon paprika (not hot)

Advised Equipment

  • All-Clad Commercial Grade Stainless Steel Dutch Oven, 7-Quart
  • Lodge Cast Iron Skillet, 6.5″ Heavy Duty
  • Presto 4 Quart Pressure Cooker with Gauge and Lid
  • KitchenAid Artisan Series Stand Mixer, Stainless Steel (5-Quart)
  • OXO Good Grips 8-Piece Nonstick Cookware Set
  • Cuisinart Electric Pressure Cooker, 6 Qt. Programmable
  • Le Creuset Cast Iron Dutch Oven, 5.5 Quart with Lid and Handles
  • Hamilton Beach Countertop Pressure Cooker, 6 Quart
  • Zyliss Multifunction Electric Whisk – Stainless Steel with Silicone Attachment & Bowl and Hand Mixer Set
  • Heavy Duty Nonstick Fry Pan, 16 Oz.

History of the Recipe

Stout beer and braised short ribs have a storied history in culinary arts. Originating from Ireland, stouts were historically brewed during colder months to provide sustenance through dense calories. Over time, their robust flavors found a new partner in tenderizing tough cuts of meat like beef short ribs, giving rise to the modern Stout-Braised Short Ribs recipe that is beloved today.

Fun Facts about this Recipe

Did you know? The use of stout in cooking is not just for flavor but also contributes to a rich, velvety texture due to its high collagen content. Moreover, the tradition of braising meat dates back thousands of years as a method to tenderize tougher cuts using slow-cooking techniques.

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Stout-Braised Short Ribs

Stout-Braised Short Ribs

amanda

Equipment

  • - All-Clad Commercial Grade Stainless Steel Dutch Oven, 7-Quart

  • - Lodge Cast Iron Skillet, 6.5" Heavy Duty

  • - Presto 4 Quart Pressure Cooker with Gauge and Lid

  • - KitchenAid Artisan Series Stand Mixer, Stainless Steel (5-Quart)

  • - OXO Good Grips 8-Piece Nonstick Cookware Set

  • - Cuisinart Electric Pressure Cooker, 6 Qt. Programmable

  • - Le Creuset Cast Iron Dutch Oven, 5.5 Quart with Lid and Handles

  • - Hamilton Beach Countertop Pressure Cooker, 6 Quart

  • - Zyliss Multifunction Electric Whisk - Stainless Steel with Silicone Attachment & Bowl and Hand Mixer Set

  • - Heavy Duty Nonstick Fry Pan, 16 Oz.

Ingredients

  • 1/4 cup packed dark brown sugar

  • 1 tablespoon paprika (not hot)

  • 1 tablespoon curry powder (preferably Madras)

  • 2 teaspoons ground cumin

  • 2 teaspoons black pepper

  • 2 teaspoons salt

  • 1 teaspoon dry mustard

  • 4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces

  • 4 medium leeks (white and pale green parts only), chopped (2 cups)

  • 3 tablespoons olive oil

  • 4 medium carrots, chopped (2 cups)

  • 3 celery ribs, chopped (1 1/2 cups)

  • 2 Turkish bay leaves or 1 California

  • 1/4 cup chopped garlic (5 to 6 large cloves)

  • 1 3/4 cups beef broth (14 oz)

  • 2 (12-oz) bottles stout such as Mackeson or Guinness

  • 2 (14- to 15-oz) cans diced tomatoes

  • Accompaniment: buttered egg noodles tossed with chopped fresh parsley

  • a wide 6-qt heavy nonreactive pot with a lid

Instructions

1

Instruction 1

Put oven rack in lower third of oven and preheat oven to 375°F.
2

Instruction 2

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
3

Instruction 3

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
4

Instruction 4

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
5

Instruction 5

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
6

Instruction 6

Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
7

Instruction 7

Skim off excess fat from surface of sauce. Discard bay leaves.
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