Stout-Glazed Short Ribs

Day PartDinner
Cuisine TypeAmerican

Tantalizing best describes these slowly braised short ribs. Stout adds a distinctive flavor and the meat is well paired with a naturally sweet parsnip puree.


1 tbsp. salt
1 tbsp. pepper
3 tbsp. flour
1⁄4 cup brown sugar
1⁄2 cup tomato paste
8 lb. beef short ribs, cut into 21⁄2-in. pieces

1 cup onions, chopped
3 tsp. garlic, minced
4 cups beef stock
1 cup molasses
4 bay leaves
1 cup dark stout ale
Parsley, for garnish


1. Combine salt, pepper, flour, sugar, and tomato paste; rub into ribs.

2. In a large skillet, heat oil and sauté ribs until brown on all sides; set aside. In the same pan, sauté onions about 3 min. Add garlic and sauté another 2 min. Add stock, molasses, and bay leaves, and bring to a boil, scraping up the brown bits.

3. Place ribs in a large roasting pan and pour over stock mixture. Cover pan with foil and braise for 2 hr. Add stout to pan, re-cover, and continue to braise, basting it well every 20 min., until fork tender, 1 hr.

4. Serve with parsnip puree and garnish with parsley.

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