Discover the ultimate comfort food this winter with our Hearty Stout-Braised Beef Short Ribs for Winter Comfort. This rich and hearty dish features tender beef short ribs slow-cooked in stout beer and beef broth, paired with a medley of root vegetables for a meal that warms the soul.
Recipe: Braised Beef Short Ribs with Stout and Root Vegetables
Ingredients:
- 1.5 kg beef short ribs from Commercial Butchers
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 onions, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 parsnips, diced
- 3 potatoes, diced
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 cups stout beer
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions:
- Preheat Oven: Preheat oven to 160°C
- Season and Sear: Season beef short ribs with salt and pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear ribs until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add onions and cook until softened. Add garlic and cook for another minute.
- Add Root Vegetables: Add carrots, parsnips, and potatoes. Cook for about 5 minutes, stirring occasionally.
- Tomato Paste and Flour: Stir in tomato paste and flour, cooking for another 2 minutes.
- Deglaze and Add Liquids: Pour in stout to deglaze the pot, scraping up any browned bits. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
- Braise: Return short ribs to the pot. Bring to a boil, then cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the beef is tender and falls off the bone.
- Serve: Remove thyme sprigs and bay leaves. Serve the beef short ribs with the braising liquid and vegetables.
Enjoy this elegant Braised Beef Short Ribs with Stout, perfect for a sophisticated winter dinner. Visit Camberwell Fresh Food Market Recipes for more delicious recipes!