Stout-Braised Short Ribs

Stout-Braised Short Ribs
Stout-Braised Short Ribs is a dairy free main course. This recipe serves 6. One portion of this dish contains approximately 44g of protein, 90g of fat, and a total of 1289 calories. If you have carrots, curry powder, ground cumin, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 5 hours.

Instructions

1
Put oven rack in lower third of oven and preheat oven to 375°F.
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OvenOven
2
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
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Curry PowderCurry Powder
Brown SugarBrown Sugar
MustardMustard
PaprikaPaprika
PepperPepper
CuminCumin
SaltSalt
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BowlBowl
3
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.
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RibsRibs
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Baking PanBaking Pan
4
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
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LeekLeek
WaterWater
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ColanderColander
BowlBowl
5
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.
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BoneBone
RibsRibs
Cooking OilCooking Oil
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6
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.
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Bay LeavesBay Leaves
VegetableVegetable
CarrotCarrot
CeleryCelery
LeekLeek
MeatMeat
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PotPot
7
Add garlic and cook, stirring, 1 minute.
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GarlicGarlic
8
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.
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TomatoTomato
SpicesSpices
BrothBroth
JuiceJuice
BeerBeer
MeatMeat
RibsRibs
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OvenOven
PotPot
9
Skim off excess fat from surface of sauce. Discard bay leaves.
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Bay LeavesBay Leaves
SauceSauce
1
Short ribs improve in flavor if braised 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350°F oven until hot, 1 to 1 1/2 hours.
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Beef Short RibsBeef Short Ribs
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OvenOven

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
Wild & Wilder The Exhibitionist Merlot
Wild & Wilder The Exhibitionist Merlot
The Exhibitionist is full of rich plum and damson fruit on the nose. Oak used is unobtrusive on the palate which is dominated by rich red berry flavors while also presenting subtle earthy nuances. The wine is elegant and silky with a long finish.
DifficultyExpert
Ready In5 hrs
Servings6
Health Score46
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