Stout-Braised Beef Short Ribs
Bob's Stout-Braised Beef Short Ribs Recipe
I don’t eat out much, unless you count the Covington Waffle House or all the drive-thru places along I-71 north and south. When I do eat out in Cincinnati, my first choice has been Robert’s Table on Vine Street, where they have great food and music at a volume that allows for conversation. I mention this because during a recent visit the restaurant featured a braised short rib as one of its specials. This inspired me to create, find or adapt a recipe that I could do at home. Here’s the result.
Here’s what you need.
2 T olive oil, regular
4 2-3” beef short ribs (Typically, butchers cut one beef rib into four pieces, each 2-3 inches long, bone in. Try to find the “meatiest” ones.)
1 small yellow onion, coarsely chopped
1 medium carrot, coarsely chopped
1 rib of celery, coarsely chopped
2 cloves of garlic, coarsely chopped
1 T tomato paste, double concentrate (sold in a tube)
1 T brown sugar
1-1/2 c beef stock
1 bottle of stout beer (I use Guinness Draft Stout. The stout adds depth of flavor and color and helps tenderize what is otherwise a tough cut of meat. All the alcohol evaporates.)
2 T oregano and thyme combined, fresh, coarsely chopped (You can use whatever herbs you like or have at hand. I use fresh oregano and thyme because that’s what we grow. If you use dried herbs, the amount is 2 tsp.)
Salt and pepper, to taste
Parsley, coarsely chopped
Preheat the oven to 350 degrees.
Choose a medium-sized, sturdy and oven-proof pot with a lid. (I use a Creuset pot.) Add the olive oil over medium-high heat. Salt and pepper the ribs, brown them deeply on all sides and remove. Turn the heat down to medium and sauté the onions until they wilt, about five minutes. Add the carrots, celery and garlic and gently sauté for five minutes, stirring constantly. Add the tomato paste and sugar, and mix thoroughly. Add the beef stock and be sure to deglaze the bottom of the pot. Add the beer and the herbs, salt and pepper, and return the ribs to the pot. The ribs should be at least half submerged in the liquid. Bring the ingredients to a boil, cover the pot and bake for 2 to 2-1/2 hours. Check the ribs frequently and add more stock if needed. The ribs are done when they’re fork tender. Transfer them from the oven to a plate and cover with foil. During baking the ribs will have released much of their fat, so you’ll want to spoon off as much of it from the sauce as you can. If the remaining sauce is too thin, increase the heat and stir continuously to thicken it. Return the ribs to the pot to heat them through. I serve the ribs on a bed of mashed potatoes, topped with some of the vegetable sauce and garnished with chopped parsley. Now you’re ready to eat.