I love me some short ribs. This was the first meal that I cooked in our brand new fancy Dutch Oven that we got as a wedding gift. I admit that I’ve had quite a few recipes saved on Pinterest that could be cooked in a Dutch Oven, just in case. This was one of them.
I love our Dutch Oven. It’s great for slow-cooked meals like stew or chicken and it’s surprisingly easy to clean! I think I will try a risotto recipe or a rice dish next.
I’ve really only eaten short ribs at restaurants. They are so tender and just melt off the bone. I wanted to replicate just that. However, I went to two different stores and couldn’t find short ribs on the bone. The butcher told me that short ribs are never really in demand and when they order them, people usually don’t buy them. So I was stuck with boneless short ribs. He told me that the cooking time should be the same, whether they were bone-in or not.
So I made the boneless short ribs and they turned out amazing! Tender, juicy and easy to cut with just a fork. Mmmm…
Stout Braised Boneless Short Ribs
- 4 pounds beef short ribs
- About 3 tablespoons of olive oil
- 2 yellow onions, diced
- 3 carrots, peeled and diced
- 2 stalks of celery, chopped
- 6 garlic cloves, sliced
- 2 cups of stout
- Salt and pepper, to taste
- Fresh parsley
Preheat your oven to 300 degrees.
Season the short ribs with salt and pepper. In a large frying pan, heat the oil on high flame and brown the ribs – a couple minutes on each side. This helps to seal in the juices and flavor. Work in batches if you can’t fit all of the ribs in at once.
Transfer the ribs to a plate.
Meanwhile, heat a little bit of oil in your Dutch Oven and saute the diced onions, carrots, celery and garlic for about 5 minutes.
Once the veggies are soft, turn off the flame and season them with a little salt and pepper.
Add in the short ribs, spacing them out as evenly as you can, then pour in the stout.
Cover the top of the Dutch oven with foil, then place the lid on top. Bake in the oven for about 4 hours, until the meat is super tender.
Garnish with chopped parsley. Serve immediately and enjoy!