Balsamic Stout Short Ribs, so rich and delicious!
This is one of those unimpressive-very-impressive dishes. Sounds impressive, tastes impressive, but requires a very unimpressive amount of skill. Some things take skill, lots of it, years of it. Some things just take a long bath in the oven and they come out just right. Every time. In a forgiving sort of way that requires no pre-acquired meat knowledge.
Short ribs are those things, short ribs are my friends because friends forgive, a lot. It’s really hard to screw up short ribs, just remember: long, slow, low. Not too low, and long is up to interpretation, but it’s a general rule. As long as you leave these suckers in the oven long enough (you can’t rush short ribs, but you can ignore them for hours) they will reward you with a meal that you can at least pretend you slaved over. People will believe you.
Short ribs also really like it when you make them in advance and they get to have a nice little sleepover in your fridge. They’re that sort of friend. Give them a beer, let them spend the night, and they’ll make you look good the next day. It’s a great way to prepare for a dinner party that may or may not involve a human sleepover. Enough of these ribs and some beer and people won’t want to leave your house, so you should probably make up the guest room just in case.
Balsamic Stout Short Ribs
- 3 lbs boneless beef short ribs
- 2 teaspoons salt
- ½ cup (60g) flour
- 2 tablespoons olive oil
- 1 large leek cleaned and sliced (white part only)
- 1 rib celery diced
- 2 large carrots diced
- 6 cloves garlic minced
- ½ cup (113g) balsamic vinegar
- 1 (12oz) bottle stout beer
- 2 cups (450g) beef broth
- 1 (14.4 oz) can of fire-roasted diced tomatoes
- 3 tablespoons (48g) tomato puree
- Rice polenta or pasta for serving
- chopped parsley
- Preheat the oven to 325°F.
- Sprinkle the ribs with salt on all sides. Dredge in flour until well coated.
- Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the ribs, browning on all sides, remove and set aside.
- Add the leeks, celery, and carrots, lower the heat to medium. Cook until the vegetables have started to caramelize, about 20 minutes. Stir in the garlic.
- Add the balsamic, beer, and broth, scraping to deglaze the bottom of the pan.
- Add the ribs back in, along with the tomatoes and tomato puree.
- Cover and add to the oven for 2 hours, stirring occasionally.
- After 2 hours, remove the lid and continue to cook until fork-tender, about 1 additional hour.
- Remove the ribs, set aside.
- Add the remaining liquid and vegetables to a blender, blend on high until well combined.
- Plate the ribs, drizzle with sauce, sprinkle with chopped parsley.