What I like about the Dutch Oven Beer Braised Short Ribs Recipe is that the flavor is absolutely amazing. Bear and ribs combination is as manly and primal a meal can get. Second thing i like is the fact that you only need to use one and a half cans of beer. So not a lot of beer goes to waste. The rest of it you can share it with your buddies around the campfire as you wait for the meal to get done. Let’s get straight to the recipe.
Dutch Oven Beer Braised Short Ribs Recipe
- 4-5 lb Beef short ribs (cut 2-3" wide)
- 2 tbsp oil
- 1 large Yellow onion chopped
- 4 cloves Garlic chopped
- 2 Carrots chopped
- 2 stalks Celery chopped
- 2 cups Beef stock divided
- 18 oz Stout Beer I used Guinness
- 2 tbsp Tomato Paste
- 2 tbsp Brown Sugar
- 3 sprigs Thyme
- 1 Bay leaf
- Salt and Pepper to taste
- Parsley for garnish
Preheat oven to 375 degrees.
Add oil to dutch oven, set stovetop burner to medium high heat (Or check out the heat instructions when you cook with coal on a campfire) add brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
Remove short ribs from dutch oven and set aside.
Add onions to dutch oven and saute in remaining oil until tender and beginning to brown.
Add garlic, celery, and carrots and saute for five minutes longer.
Add tomato paste and sugar, cook for a minute longer.
Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.
Return meat to the dutch oven and add remaining ingredients.
Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
Taste for salt and adjust as need. This recipe really shines when properly salted.
The stew can be enjoyed right away, however the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350 degree oven for 1 - 1/2 hours.
Photo by Flickr/Beck