- Brienne Boortz
- Dark Soul Stout Beef Short Ribs
6 beef short ribs, about 2 to 3 lbs.
2 tbsp. olive oil, for coating ribs
Salt and pepper
1 carrot, peeled, medium dice
2 ribs celery, washed, medium dice
2 yellow onions, peeled, medium dice
½ c. tomato paste
2 c. red wine
1 qt. Cerberus Dark Soul Stout
1 qt. beef stock
2 bay leaves
6 sprigs fresh thyme
1 tbsp. whole black peppercorns
With paper towel, pat short ribs dry. Coat all sides with olive oil and season with salt and pepper. Set a large oven-proof skillet or braising pan over medium-high heat and let pan heat up. Add a small amount of oil and place in your short ribs, laying them away from you so you don't splash oil on yourself. Sear all sides of the meat until good caramelization is achieved and the ribs have a nice crust. Set ribs aside.
Turn the heat down to medium, add the carrot, celery and onions, and sauté until the vegetables have begun to caramelize and the fond — the browned bits on the bottom of the pan — has released. Add tomato paste and cook for an additional 10 minutes or until the tomato paste has caramelized.
Deglaze the pan with red wine and reduce by half. Add Dark Soul Stout, stock, bay leaves, thyme and peppercorns to the pan. Add short ribs to the braising liquid and cover with foil.
In a 300-degree oven, braise short ribs for 4 hours. Remove from the oven, uncover and rest the short ribs in the braising liquid for 30 minutes. Remove short ribs, strain the braising liquid and reduce by half in a sauce pot.
Cerberus' Dark Soul Stout is a wonderful beer for braising meats. These ribs are great comfort food for the winter months and are always good served with mashed potatoes and root beer-glazed carrots. And, of course, be sure to pair the dish with a Dark Soul Stout from Cerberus Brewing Company!
— Submitted by chef Mark LeFebvre