Stout Braised Beef Short Ribs for a Rich and Tender Dinner Step-by-step instructions

Before you start

Before you begin cooking, gather all of your ingredients and equipment to ensure a smooth preparation process. Pat the beef short ribs completely dry with paper towels; this is essential for achieving a proper sear in the skillet, as moisture creates steam and prevents browning.

Measure out your stout sauce. Ensure your slow cooker is clean and plugged in, and heat your skillet over medium-high heat before adding the meat.

Instructions

Searing the Beef Ribs

1. 1Searing the Short Ribs
   Place the bone-in beef short ribs into a hot, dry skillet over medium-high heat. Sear the ribs for 2 to 3 minutes on each side, allowing the natural fat to render, until a deep, caramelized brown crust forms on all sides.
   Look for Look for a deep golden-brown crust and listen for a loud, active sizzle.
   Tip Do not crowd the skillet; sear the meat in batches if necessary to prevent steaming.

At the end of this phase, the short ribs should have a deep, golden-brown crust on all sides. You will hear a loud, active sizzle in the skillet and smell the rich, savory aroma of caramelized beef. The ribs should not be cooked through, but the exterior must be thoroughly browned to lock in the flavors before they are transferred to the slow cooker pot.

Slow Cooking in Stout Sauce

2. 2Adding to the Slow Cooker
   Transfer the beautifully seared short ribs directly into the slow cooker pot. Pour the deep malty stout sauce over the ribs, coating them completely in the rich liquid.
   Look for Ensure the ribs are well submerged or coated in the sauce.
   Tip Pouring the sauce directly over the ribs helps distribute the flavor evenly.
3. 3Slow Cooking the Ribs
   Cover the slow cooker with the lid and cook on low heat for 6 to 8 hours. Ensure the beef reaches a safe internal temperature of 145°F (63°C) and is tender enough to pull apart easily with a fork. Let the whole cut meat rest for at least 3 minutes before serving.
   Look for The meat should be extremely tender and pull apart easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid closed during cooking to maintain consistent heat and moisture.

After hours of low-and-slow cooking, the meat should be incredibly tender, easily pulling away from the bone with a fork. The kitchen will be filled with a warm, malty, and savory aroma.

The braising liquid should have deepened in color, absorbing the rich juices from the beef and the roasted flavors of the stout sauce, indicating the flavors have fully melded.

Thickening the Rich Gravy

4. 4Thickening the Gravy
   Remove the ribs from the pot. Simmer the remaining braising liquid in a saucepan over medium-high heat for 10 to 15 minutes until it reduces into a thick, bubbling gravy. Spoon the glossy glaze back over the tender ribs before serving.
   Look for The gravy should bubble thickly and coat the back of a spoon.
   Tip Skim any excess fat off the surface of the sauce before reducing for a cleaner finish.

By the end of this final phase, the stout sauce will have transformed into a thick, glossy, bubbling gravy that beautifully coats the back of a spoon. The short ribs will look glistening and glazed, ready to absorb the rich flavors of the reduction. Ensure the gravy is smooth and any excess fat has been skimmed from the surface of the sauce before serving.

Common mistakes

One of the most common mistakes in this recipe is crowding the skillet during the searing process. Searing too many ribs at once lowers the pan's temperature, causing the meat to steam in its own juices rather than brown.

Work in batches if necessary to give each rib plenty of space. Another mistake is skipping the fat-skimming step at the end; short ribs release a significant amount of grease, so removing the excess fat ensures a smooth, glossy gravy.

How to tell it’s done

The beef short ribs are perfectly done when they are completely fork-tender and practically falling off the bone. To ensure food safety, the internal temperature of the beef must reach at least 145°F (63°C) when measured with a meat thermometer, followed by a rest of at least 3 minutes.

However, for the most tender results, short ribs are typically cooked until they reach an internal temperature of around 203°F (95°C), allowing the collagen to fully melt.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest