Stout-Braised Short Ribs
Stout-Braised Short Ribs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Put oven rack in lower third of oven and preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in lower third of oven and preheat oven to 375°F.
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture.
Marinate, uncovered and chilled, 1 hour.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side.
Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes.
Add garlic and cook, stirring, 1 minute.
Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered.
Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
Skim off excess fat from surface of sauce.
Discard bay leaves.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.