Beef Short Ribs Braised In Stout

Big Guy braved the wind and torrential rain yesterday to do his volunteer gig as a "rover" at Cape Perpetua so I figured the least I could do was to come up with something I knew he'd love for dinner. There's no doubt beef short ribs are definitely a manly kind of meal and cooked in beer...well, need I say more?

This particular version is adapted from Gourmet via epicurious.com but a semi-empty refrigerator and pantry meant a few changes were in order. No matter though because its hard to go wrong with well browned beef flavored with curry, cumin, paprika and lots of garlic and braised in glorious chocolatey Obsidian Stout from Oregon's own Deschutes Brewery. 

A pillowy roll to sop up the juices and a side of crunchy coleslaw were all this one needed to hit the top of Big Guy's new favorites list. Course he's pretty easy to please after a day hiking the trails. Just sayin'. 

Stout Braised Short Ribs from JBug’s Kitchen Antics adapted from epicurious.com

All-purpose flour

3 pounds beef short ribs

2 tablespoons olive oil

1 large onion, diced

2 carrots, peeled and chopped

2 ribs celery, chopped

1 bay leaf

4 large cloves garlic, roughly chopped

2 tablespoons brown sugar

1-1/2 teaspoons paprika

1-1/2 teaspoons curry powder

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon dry mustard

1 – 14 ounce can diced tomatoes

1 bottle stout (I used Obsidian Stout from Deschutes Brewery)

1 cup beef broth or more as needed

 Preheat oven to 350. In a large Dutch oven heat oil until shimmering. Coat short ribs with flour and shake off excess. Brown in batches on all sides in hot oil, removing to a bowl when done. Drain all but 1 tablespoon oil from pot. Add onion, carrots and celery and cook until softened, stirring often. Add bay leaf and garlic and cook for 1 minute. Add brown sugar, paprika, curry powder, cumin, salt, pepper and mustard – stirring well to combine. Cook for 2 or 3 minutes. Then return short ribs to the pot along with tomatoes, beer and enough broth to cover ribs. Heat to boiling, then cover and place pot into preheated oven.  Braise for 2-1/2 to 3 hours or until meat is falling off the bones. Skim extra fat from pot before serving. Serves 4.

Comments

[pam (Sidewalk Shoes)]

OMG That looks gorgeous. Look at that color!

[June]

Thanks Pam. It is a keeper and the leftovers... Wow!

[Lorraine]

I like the addition of the curry, but you really had me at beer.

[June]

Lorraine - nothing quite like beef and a good dark beer.