STOUT-BRAISED SHORT RIBS
Steps:
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
- Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
- Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
- Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
- Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
- Skim off excess fat from surface of sauce. Discard bay leaves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Laylah Hughes
[email protected]These short ribs are amazing! The meat is so tender and juicy, and the sauce is rich and flavorful. I will definitely be making this recipe again and again.
Cynthia Bochaberi
[email protected]I'm not a big fan of short ribs, but I tried this recipe and was pleasantly surprised. The short ribs were very tender and the sauce was flavorful. I would definitely make this recipe again.
Akeitha Williama
[email protected]This is a great recipe for a special occasion. The short ribs were very tender and the sauce was delicious. I would definitely make this recipe again.
Somi Khan
[email protected]The short ribs were a little tough, but the sauce was delicious. I think I would cook them for longer next time.
Abase Mostafayee
[email protected]This recipe was easy to follow and the short ribs were delicious. I will definitely be making this recipe again.
Crystal Cantu
[email protected]I've made this recipe several times and it's always a winner. The short ribs are fall-apart tender and the sauce is rich and flavorful.
And Mo
[email protected]The short ribs were very flavorful, but the sauce was a little too salty for my taste.
Mehari Haile
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the short ribs and the sauce. I will definitely be making this recipe again.
Aakash Sagar
[email protected]These short ribs were delicious! The meat was fall-off-the-bone tender and the sauce was perfect. I will definitely be making this recipe again.
Miracle Parkinson
[email protected]This is my new favorite short rib recipe! The stout braising liquid gives the meat such a rich and complex flavor. I highly recommend this recipe.
usman soomro
[email protected]The short ribs were a little dry for my taste, but the stout braising liquid was very flavorful. I think I would add more liquid next time.
Bruce Nixon
[email protected]I followed the recipe exactly and the short ribs turned out perfectly. The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making this recipe again.
Dipika Chaudhary
[email protected]These short ribs were fall-off-the-bone tender and the stout braising liquid added a rich, complex flavor. I served them over mashed potatoes and they were a hit with my family! Will definitely be making this recipe again.