Stout-Braised Short Ribs

These hearty beef short ribs are slow-cooked in stout, a dark beer that originated in the British Isles. It is made with dark-roasted barley, which lends a rich, deep color and bittersweet flavor to the beer. Accompany the short ribs with a traditional Irish potato dish known as Colcannon (see related recipe at left).
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Stout-Braised Short Ribs
Review 1 for Stout-Braised Short Ribs
4 out of 5
4 out of 5
JSmith2013
September 18, 2013
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Delightful.
September 18, 2013
It's hard to go wrong with Guinness braised anything. This recipe gives you the basic idea of what to include. Add more/less onions, carrots and celery, add in your seared beef, and cover with Guinness. I used just over 4 cups of Guinness as that is what was needed to cover my short ribs. I think covering the meat is key to it all turning out tender - if you're using a slow cooker, chances are you won't be around to turn the meat so that it is equally submerged. I also added a splash of beef stock for flavour. I agree with previous reviews that call for 7-8 hours in a slow cooker, and my recommended settings were on Low.
They turned out great, as any braised meat in a slow cooker does. I recommend not overly seasoning the stock before it's done cooking. This gives you the option to reduce some of the stock to create a really flavourful and thick sauce to put on top of ribs/potatoes. I also braised some mushrooms about 30 minutes before serving so that they still had some texture.
Pros: Adaptable, Will Make Again
Review 2 for Stout-Braised Short Ribs
5 out of 5
5 out of 5
TeflonRon
,Rolling Hills
,CA
December 30, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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Simple Crowd Pleaser
December 30, 2012
This was a wonderful dish which was easy to prepare. The meat literally fell off the bone and was extremely tender.
Based on some of the other comments which stated that the stout can create a bitter-tasting sauce, I used Newcastle Brown Ale instead. I also agree with others about the yield - I had over four pounds of short ribs and it was barely enough for six people; it would not have fed eight as the recipe suggests.
I would recommend buying enough short ribs so that you have at least two full ribs for each person.
Pros: Easy, Appearance, Impressive, Will Make Again
Cons: Yield
Review 3 for Stout-Braised Short Ribs
5 out of 5
5 out of 5
momoney
May 1, 2012
Would You Recommend? Yes
0points
1of 2found this review helpful.
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most requested recipe
May 1, 2012
Have made this soooo many times and always get asked for the recipe!! Have made it in the oven and slow cooker...both are excellent but do like the oven method better if I have the time.
I serve it with mashed potatos,salad and homemade crusty french bread...YUM YUM!! always a crowd pleaser and the house smells divine !!!