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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Stout-Braised Short Ribs

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Stout-Braised Short Ribs Empty Stout-Braised Short Ribs

    Post by Lobo Mon 18 Jan 2016, 7:34 pm

    Stout-Braised Short Ribs Img64l
    Stout-Braised Short Ribs
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    Prep Time: 10 minutes
    Cook Time: 380 minutes
    Servings: 8
    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 the traditional Irish potato dish colcannon.






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    Ingredients:


    • 4 lb. beef short ribs
    • Salt and freshly ground pepper, to taste
    • 3 Tbs. canola oil
    • 2 yellow onions, diced
    • 3 carrots, peeled and diced
    • 2 celery stalks, diced
    • 6 garlic cloves, sliced
    • 2 cups stout
    • 8 fresh flat-leaf parsley sprigs (optional)

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    Stout-Braised Short Ribs Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

    Directions:

    Season the short ribs generously on all sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 3 to 5 minutes per side. Transfer to a plate.

    In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
    Slow cooker method: Transfer the short ribs and vegetables to a slow cooker and add the stout. Cover and cook according to the manufacturer's instructions until the meat is very tender, about 6 hours.

    Oven method: Preheat an oven to 300°F. Transfer the short ribs and vegetables to a Dutch oven and add the stout. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake until the meat is very tender, about 4 hours.

    Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an immersion blender, puree the sauce until smooth.

    Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately. Serves 8.
    Williams-Sonoma Kitchen.
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