Stout-Braised Short Ribs

homemade stout braised short ribs

Howdy!  Welcome {back} to our blog!  We assume you’re here because you love delicious food, and also have a love (or at least a strong fondness) for beer.  Well, you have found the right place! We have delicious food and have picked out the perfect beer to pair it with.

Today’s recipe is for stout-braised short ribs, paired with Deschutes Obsidian Stout. To say this pairing is perfect is a bit of an understatement.  These short ribs take a bit of work, but they fall off the bone and are bursting with savory goodness.

So let’s dive right in!

The Food | Stout-Braised Short Ribs

This recipe has quite the ingredient list, but it all comes together to create a memorable dish that is sure to impress anyone dining with you.

These stout-braised short ribs start with a dry rub of paprika, curry, cumin, brown sugar, mustard, salt and pepper.  It is then browned on 3 sides.

The ribs are joined with beef broth, stout beer, tomatoes, and sauteed leeks, carrots, celery, bay leaves, and garlic.  The happy combination makes its way into the oven, where it is braised until the meat is fall-off-the-bone tender.

We served these over egg noodles (but, I will make homemade egg noodles next time!)


The Beer | Deschutes Obsidian Stout

Deschutes is one of my favorite brewers, based in Oregon.  They’re a family and employee-owned brewery that is all about community and ingenuity.

Here’s what Donovan has to say about their Obsidian Stout:

Deschutes Obsidian Stout has pronounced notes of espresso and chocolate.  This full flavored beer lends itself nicely to the rich flavors of the short ribs with a robust and full finish!

Deschutes Obsidian Stout

We used the Obsidian stout in the recipe, and also poured it to pair with our stout-braised short ribs.

Deschutes is available in 28 states, at multiple retailers.  To find the Deschutes beer closest to you, check out their beer finder.

pouring stout

Stout-Braised Short Ribs

Serves 4 lucky people 

  • 4 lbs beef short ribs
  • 1/4 cup brown sugar
  • 1 tbsp paprika
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tbsp olive oil
  • 3 leeks, chopped
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 2 bay leaves
  • 6 cloves garlic, minced
  • 2 cups beef broth
  • 2 (12-oz) bottles stout beer
  • 2 (15-oz) cans diced tomatoes
  • 1 package egg noodles, prepared according to package

Preheat oven to 375 degrees.

Combine brown sugar, paprika, curry, cumin, salt and pepper and coat short ribs.  Heat olive oil in a large pot over medium-high heat and quickly brown short ribs on 3 sides (don’t brown the bone side). Transfer to a plate.

In the same pan, add leeks, carrots, celery and bay leaves, then saute for about 3 minutes, until softened.  Add in garlic, stir, and cook another minute.

Pour beef broth, beer and un-drained tomatoes into the veggie mixture and bring to a boil.  Add the ribs back to the pot, then cover and transfer to preheated oven.  Cook in oven for 2 – 2.5 hours, until meat is very tender.

Remove bay leaves and place ribs, veggies and sauce over a healthy serving of egg noodles.

stout braised short ribs

This dish is a bit labor-intensive, but it honestly rivals the developed and balanced flavors of a dish at a 5-star restaurant.

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