Friday, April 20, 2012

Beef Short Ribs with Stout Beer

In my preparation for the Boston Marathon, I gave up drinking alcohol for the 3 weeks leading up to the race. Since the eve of this fell on a Sunday, we decided to try a slow cooking meal... beef short ribs. We found this recipe, which called for 2 bottles of stout beer. Perfect.


(We doubled this recipe to have lots of leftovers!)
1 pound beef short ribs
1 tsp salt
1/2 tsp black pepper
2 Tbsp all-purpose flour
1 Tbsp olive oil
1Tbsp butter
1 onion, sliced (we did not double this part)
1 clove garlic
1 bottle (12 oz) of good stout beer
1 cup beef stock


Season the short ribs with salt and pepper, then dredge in flour. Shake off excess flour. (yes, that's the Brewers foot in the shot. I need to practice my photography skills in the kitchen, bear with me!)

Heat the olive oil and butter in a large skillet or Dutch oven over medium - high heat. Cook ribs until browned on each side, about 5 minutes each side. Remove from the skillet and set aside. 
Add the onion and garlic to the pan; cook and stir until onion is tender, about 5 minutes.

Return ribs to the pan and pour in the beer. Stir, scraping the bottom of the pan, until all of the brown bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

We served over homemade mashed red potatoes and roasted Brussels sprouts (and a glass of red wine for me, the brewer had a stout beer).

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