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Easy stout-braised short ribs recipe

Easy stout-braised short ribs

This dish takes just a total of 3 hours and 20 minutes to prepare and goes with nearly any side dish including creamy garlic potatoes or steak fries. It serves up to 6 people which is why it makes the perfect guest dinner entry.
Total Time 3 hrs 20 mins
Course Main Course
Cuisine Mediterranean
Servings 6 people
Calories 700 kcal


  • 2 Tablespoons canola oil
  • 6 Boneless short ribs (each weighing: 10-12 oz.)
  • Kosher salt
  • Fresh ground pepper
  • 1 onion (thin sliced)
  • 1 Large carrot (thin sliced)
  • 3 Cups beef stock (or low-sodium broth)
  • 2 Cups dark stout beer (or any dark stout of your choice)


  • First, you need to warm up your Dutch oven on high heat with two tablespoons of oil at the bottom. This will be used to quickly sear your short ribs on the tops and bottom. Be sure to season your short ribs with salt and pepper before searing them. You can use as much as you like at this point. Also, use tongs to sear the sides as best as you can. Remove any excess fat around the edges so you get a good sear. Put each seared piece off to the side until the next step.
  • Into the remaining fat and juices from searing your short ribs you now add your onions and after that the carrots. Allow these to cook for no more than 8-minutes on medium-low heat and stir them until they are softened and cooked. Both of these will be turned into your short rib sauce later. Now at this point, you will add your stock and beer into the Dutch oven and bring this to a boil.
  • You can now add your short ribs placed into the pot strategically so you can flip them as needed. Place the top onto your Dutch oven and allow it to cook for one hour. After one hour, angle the lid so it’s allowed to vent steam. This is when you can flip each piece of meat every 15 minutes.
  • Continue this until your meat is nice and tender. When the meat is done you transfer your meat to a platter and cover immediately with foil.
  • The last step is simple since you’ll need a slotted spoon to scoop out the carrots and onions and place these in a blender. Whatever is leftover in the liquid needs to have the fat scooped off the top of that liquid. After that, you can save this in a jar for later since this fat is great for cooking. The remaining liquid is scooped out with a ladle into your blender and mixed until it’s smooth. This is returned back to your Dutch oven and boiled further to reduce it.
  • After it’s become thicker you can season this with fresh salt and pepper and set this to simmer. Now you place your short ribs back into this thickened sauce until your ribs are warmed all the way through. You can now take each piece and serve them to your guests.


Serving suggestions:
Whatever kind of side dish is perfect with this but should include potatoes to give your ribs something that will be great to soak up this sauce. Serve with stout beer, IPA, or any beverage of your choice. Enjoy!