Brewhead Stout-Braised Beef Short Ribs

First seared, then cooked low and slow, this stout-braised short rib recipe is a game changer!

• Prep Time:  20 minutes
• Cook Time:  3-4 hours
• Serves:  2 people

Ingredients:

4 meaty, bone-in beef short ribs

2 tbsp extra virgin olive oil

1 large, yellow onion sliced into 1/2" rings

1 large red bell pepper cut into strips

3 large carrots cut into 1" pieces (peel if desired, I did not)

1 15-oz can crushed tomatoes

1 12-oz bottle stout (I used Guinness Extra Stout)

1 Bay leaf

Salt & pepper to taste

Brewhead Craft Seasonings All-Purpose Rub  

Instructions:

1. Heat oil over medium high heat in cast iron or non-stick skillet until shimmery hot
2. Sear short ribs for 2-3 minutes on all sides
3. Remove short ribs and add carrots, onions and peppers, sautéing until onions just start to caramelize
4. While veggies are cooking, generously rub short ribs on all sides with All-Purpose Seasoning
5. Add Stout, crushed tomatoes and bay leaf to Dutch oven and bring to a boil. (note - this recipe can also be made in a crock pot, but I recommend bringing the gravy to a boil first unless you plan to cook for an extended time)
6. Add short ribs and veggies to the gravy, reduce to a low simmer, cover and cook until the meat begins pulling away from the bones and is fork tender (about 3 hours)
7. Serve over mashed potatoes, polenta or with roasted potato wedges.