Stout Braised Short Ribs With Barley Recipes

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STOUT BEER BRAISED SHORT RIBS



Stout Beer Braised Short Ribs image

Provided by Olivia's Cuisine

Time 3h30m

Number Of Ingredients 16

4 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Salt and freshly ground pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 leek, white and light green parts only, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 tablespoon all purpose flour
2 cups stout beer
3 cups beef broth
2 tablespoons brown sugar
5 sprigs thyme
2 bay leaves
1 tablespoon Dijon mustard
Chopped parsley to taste

Steps:

  • Preheat oven to 300 degrees.
  • Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat the oil in a large Dutch oven, over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.
  • Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
  • Add the beer and beef broth and, using a wooden spoon, scrape all the brown bits from the bottom of the pot. Then, stir in the brown sugar, bay leaves and thyme sprigs. Add the short ribs and bring to a boil. Once boiling, cover and transfer to the oven.
  • Cook until the short ribs are very tender, about 3 hours.
  • Option #1 - Serve same day. Remove pot from the oven and carefully scoop out the ribs from the pot. Remove the bones and tendons, being careful not to shred the meat. Reserve. Strain the liquid through a fine-meshed sieve into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a consistency thick enough to coat the back of a spoon, removing the excess fat as it rises to the surface. Season sauce to taste with salt and pepper. If the short ribs have cooled, you can add them to the sauce to reheat them.
  • Option #2 - Make one day ahead. Remove pot from the oven and let it cool to room temperature. Carefully remove ribs from the liquid and remove bones and tendons, being careful not to shred the meat. Strain the liquid through a fine-meshed sieve, getting rid of the veggies. Return the short ribs to the sauce and refrigerate overnight. The next day, the fat will have solidified on the surface. Remove it and discard. Remove the ribs and heat the sauce. Then, run the sauce through a fine-meshed sieve again, into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a thick consistency. Season sauce to taste with salt and pepper. Add the short ribs to the pan to reheat.
  • Serve, garnished with chopped parsley or thyme sprigs.

DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)



Dark Beer Braised Beef Short Ribs (Crock Pot) image

Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.

Provided by Papa D 1946-2012

Categories     Meat

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 13

3 -4 lbs beef short ribs
1 teaspoon kosher salt
2 teaspoons ground black pepper
1 cup all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 ea. medium onions, sliced
5 ea. garlic cloves, smashed with a knife
12 ounces stout beer
1 quart beef stock
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
  • Season the short ribs with salt and pepper, and then dredge in flour until well coated.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Cook the dredged ribs until browned on each side, about 5 minutes per side.
  • When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
  • To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
  • Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
  • Place the lid on the slow cooker and set to low.
  • Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
  • Serve over egg noodles or rice and top with sauce.

Nutrition Facts : Calories 1618, Fat 133.8, SaturatedFat 56.7, Cholesterol 266.2, Sodium 1528.7, Carbohydrate 37.7, Fiber 2.2, Sugar 2.5, Protein 56.4

STOUT-BRAISED SHORT RIBS



Stout-Braised Short Ribs image

This is one of my best and favorite recipes to make when it gets cold outside. This dish just hugs you. Pair it with some rice or potatoes.

Provided by Stuart O'Keeffe

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

3 to 4 tablespoons olive oil
4 pounds boneless short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 large onion, diced
3 cloves garlic, chopped
2 large carrots, diced
2 stalks celery, coarsely chopped
2 cups Irish stout, such as Guinness
2 cups beef stock
Mashed potatoes, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 3 tablespoons of the olive oil in a large Dutch oven or pot over high heat. Sprinkle the short ribs generously with salt and pepper on all sides and sear in batches if needed until brown, 4 to 5 minutes per side. Remove the meat from the pot to a large bowl and set aside.
  • Add another 1 tablespoon of oil to the pot if needed. Add the onions and garlic to the pot and cook until lightly browned, 3 to 5 minutes. Scrape up any browned bits from the bottom of the pot using a wooden spoon. Add the carrots and celery and let cook for another minute or 2.
  • Add the Irish stout to the pot and scrape up the bottom of the pot to remove any more browned bits. Bring to a simmer, then add the beef stock and season with salt and pepper. Return the meat, along with any juices, to the pot. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven until the short ribs are tender and can be shredded easily with a fork, about 2 hours.
  • Serve on top of mashed potatoes if desired.

STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS



Stout-braised short ribs with horseradish & carrots image

Cook these stout-braised ribs low and slow to get lovely, tender meat. It's easy to portion, plus it looks great on the plate - perfect for a family feast

Provided by Tom Kerridge

Categories     Dinner

Time 4h

Number Of Ingredients 12

2 tbsp sunflower oil
4 short ribs on the bone
1 onion, chopped
3 celery sticks, chopped
4 bay leaves
1 tbsp dried mixed herbs
1 tbsp plain flour
2 tbsp brown sugar
500ml stout
300ml beef stock
3 tbsp horseradish cream
4 carrots

Steps:

  • Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
  • Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.

Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium

STOUT BRAISED SHORT RIBS WITH BARLEY



Stout Braised Short Ribs with Barley image

Provided by Guy Fieri

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 15

4 1/2 pounds bone-in short ribs, cut into 4-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
2 medium carrots, roughly chopped
2 celery ribs, sliced
2 medium onions, roughly chopped
4 cloves garlic, sliced
6 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
Two 12-ounce bottles dark stout beer, such as Guinness
One 14.5-ounce can low-sodium beef broth
One 14.5-ounce can diced tomatoes
1 cup pearl barley
1 teaspoon dry mustard powder

Steps:

  • Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside.
  • Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard.
  • After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve.

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