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It's been hot here recently so I haven't done much cooking that involves long oven use. But I got some lovely short ribs in our meat package this month, and so I picked a cooler day and made myself some stout-braised short ribs.
I am not sure why this pot looks so small. Must be the huge spoon? This is my big soup pot, but it looks much smaller!
Seriously. Small-looking pot.
Now the pot looks big again. I just don't get it. Apparently I was having trouble with perspective when I took these pictures!
I didn't want to crowd the pot, so I browned my short ribs in two batches. If you have more than one batch, you may notice that your pot starts to get dry and some of the flour may start to get dark. If this happens, add a little vegetable oil or olive oil. This will keep the pan moist and help the flour from burning to your pot.
I'm sure I've shared this before, but I always freeze leftover tomato paste. I find very few recipes have a need for even the smallest can of tomato paste, but I hate to throw it out, so I scrape it all out of the can and put it in a plastic bag. Then I smoosh it so it's flat, and pop it in the freezer. That way, it's easy to break off a piece of tomato paste whenever needed.
The best part about that? It's the exact perfect amount of beer to make these short ribs, as well as an Eight-Ender Stout Cake. How amazing is that?
A can of beef broth was added, to cover the short ribs.
Oh, and don't forget to put the bacon back in, too!
Then I covered the pot and placed everything in a 375F oven for about 3 hours.
When the meat begins falling off the bone, your short ribs are ready to serve! Spoon them over your starch of choice--rice, boiled potatoes, mashed potatoes, polenta, noodles, etc. I chose egg noodles because I love egg noodles (and because The Kid kept asking for noodles for dinner. Everyone wins that way!)
These are even better the next day; if you're expecting guests, make these short ribs ahead of time and simply heat them up before serving. Complete your meal with a big piece of Eight-Ender Stout Cake and you'll be the most popular hostess ever!
Recipe: Stout-Braised Short Ribs
3 strips bacon, roughly chopped
flour, for dredging
salt and pepper
3-4 lbs. short ribs, cut into individual ribs
1/2 lb. mushrooms, halved or quartered
1 onion, diced
3 carrots, cut into large chunks
2 stalks celery, cut into large chunks
5 cloves garlic
2 tbsp. tomato paste
2 c. stout
2 tbsp. brown sugar
2 bay leaves
1 tsp. thyme
1 can beef broth
In a large pot, render bacon until just cooked through. Remove and set aside.
In a shallow bowl, combine flour and salt and pepper. Lightly coat short ribs in the flour mixture, tapping off excess. Brown short ribs in the pot with the bacon fat, until short ribs are browned on all sides (do in 2 or 3 batches if necessary, to avoid crowding the pot.) Remove short ribs and set aside.
Add carrots, mushrooms, onions, celery, and garlic to the pot. Saute until slightly softened. Stir in tomato paste.
Add stout, brown sugar, bay leaves, and thyme to the pot. Stir to combine.
Carefully add short ribs back into the pot, setting them on their side (so a bone end is facing up), if possible. Add beef broth and bacon to pot.
Cover pot and place in a 375F oven. Let short ribs braise 2 1/2-3 hours until fork-tender. Serve over rice, boiled potatoes, egg noodles, or polenta.