Stout Braised Shortrib Recipe

Preheat oven to 325°F (160°C). Pat the short ribs very dry with paper towels. Season all sides generously with kosher salt and black pepper, pressing the seasoning into the meat.

Sear the short ribs

Heat a large heavy ovenproof Dutch oven or braising pot over medium-high heat. Add the vegetable oil and heat until shimmering. Sear the short ribs in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate and set aside.

Reduce heat to medium. If needed, add 1 tablespoon oil to the pot. Add the sliced onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to caramelize and soften, about 8–10 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant.

Add tomato paste and herbs

Stir in the tomato paste and cook, stirring constantly, 1–2 minutes to remove the raw flavor and deepen color. Add the thyme sprigs and bay leaves and stir for 15 seconds.

Deglaze with stout

Pour in the stout beer to deglaze the pan, scraping up all browned bits from the bottom with a wooden spoon. Let the beer simmer 2–3 minutes to reduce slightly and burn off most alcohol.

Add stock and return ribs

Add the beef stock and Worcestershire sauce, stir to combine. Return the seared short ribs and any accumulated juices to the pot, nestling them into the liquid and vegetables so the liquid comes about two-thirds up the sides of the ribs. Bring to a gentle simmer on the stovetop.

Braise in oven

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until meat is fork-tender and pulling away from the bone, about 2.5 to 3 hours. Check once at 90 minutes to ensure liquid level is sufficient; add up to 1/2 cup hot stock or water if it looks low.

Rest and skim fat

Remove the pot from the oven. Carefully transfer the short ribs to a serving platter and tent with foil to rest. Using a spoon or fat separator, skim excess fat from the surface of the braising liquid. Discard thyme sprigs and bay leaves.

Strain and reduce (recommended)

For a smooth sauce, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Return strained liquid to medium-high heat and simmer until it reduces to a glossy sauce consistency, about 8–12 minutes (timing depends on volume). Taste and adjust seasoning with salt and pepper as needed.

Optional slurry for thicker sauce

If you prefer a thicker, clingy sauce, whisk the cornstarch with cold water to make a smooth slurry. Remove pan from heat and whisk in the slurry a little at a time, then return to low simmer until sauce thickens, 1–2 minutes. Do not overcook cornstarch or it will thin again.

Finish with butter and herbs

Whisk in the unsalted butter, one tablespoon at a time, to enrich and shine the sauce. Stir in chopped parsley. Spoon the sauce over the short ribs and serve.