Friday, March 14, 2014

Stout-Braised Short Ribs

I know it's Pi Day and food bloggers everywhere are tempting you with colorful, decadent pies and with perfectly flaky crusts.  I hope you weren't coming over here to see what kind of pie I'd be serving up, because I'm not.  And I have to confess, I'm not entirely sorry.

Instead of a slice of sweetness, I've got these hearty, savory, warming, umami-fied short ribs.  Let me tell you, they are fall off the bone, so tender you don't need a knife, want to lick your plate good.  The stout and vegetable gravy they sit in will become one of your new favorite sauces, I guarantee it.  Thanks to your slow cooker, they are beyond simple to cook up and they make your house smell so fabulous you're going to need to leave the premises to control yourself.  

They make a perfect St. Patrick's Day meal, especially if you serve them alongside some roasted potatoes and carrots, a salad, and some homemade soda bread.  Add in family, friends, and the beverages of your choice and you've got yourself one heck of a celebration!

Stout-Braised Short Ribs
from Williams-Sonoma

4-5 lbs. beef short ribs
salt and freshly ground black pepper, to taste
3 TBSP canola oil
2 yellow onions, diced
3 carrots, peeled and diced
2 celery stalks, diced
6 cloves garlic, minced or pressed
2 c. stout such as Guinness or Killian's
2 TBSP minced parsley, for garnish

1.  In a large sauté pan or your slow cooker (if it has this feature), heat oil on medium-high heat.  Generously salt and pepper short ribs and brown on all sides, 3-4 minutes per side.  Remove and set aside on a plate.

2.  In the same pan or slow cooker, sauté the onions, carrots, celery, and garlic until vegetables begin to soften, about 5 minutes.  Season with salt and pepper.

3.  If using a separate pan, transfer vegetables to the slow cooker and nestle the short ribs into the vegetable mixture.  Pour in stout.  Cook on high 4 hours or low 7-8 hours.

4.  To serve, carefully remove short ribs with tongs and ladle sauce over the top.  Garnish with parsley, if desired.

Yield: 5-6 servings