Chef Stuart’s Famous Short Ribs is one of my best and favorite recipes to make when it gets cold outside. This dish just hugs you.
All in all, I am a fan of food that is quick to prepare and tastes amazing. However sometimes, it really is worth the wait for certain dishes. And surely this is one of them. Chef Stuart’s Famous Short Ribs will straightaway be worth that bit of extra tie it takes to cook it.
What is Stout?
- Stout is made using roasted malt or barley, and is generally one of the strongest or thickest beers. It is in fact amazing how many different type of beers there are when you start looking at them. If you are interested, check them all out here.
So, ok guys! If you make mt Famous Short Ribs, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and to that end I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Scouring through the internet to find something to pair these with? Look no further than my Colcannon Mash Potato, which will go perfectly.
Chef Stuart’s Famous Short Ribs
- Total Time: 2 hours 25 minutes
- Yield: 4-6
Ingredients
3 teaspoons olive oil
4 lbs boneless short ribs (2 inch pieces)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 large onion (diced)
3 cloves garlic (minced)
2 carrots (diced)
2 stalks celery (diced)
2 cups beef stock
2 cups Guinness beer
Instructions
- Preheat the oven to 380 degrees F.
- In a large Dutch oven over medium-high heat, heat the olive oil.
- Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side.
- Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned.
- Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes.
- Add 1 cup of beef stock and scrape the bottom of the pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
- Remove short ribs, set aside. Strain the juices from the pan and reduce juices until thickened and use this as a sauce.
- Serve with a fresh green salad or on top of mashed potatoes, if desired.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Beef
- Cuisine: American
