Beef Short Ribs Braised in Stout Beer

We returned from our beach house vacation to 50 degree weather.  One of the few good things about colder weather is that it puts stews, braises, and richer meats on the menu.  I found a good set of boneless beef short ribs at the supermarket, which were originally intended to be prepared in a red wine sauce until I remembered that we had a cache of stout beer.

I’ve modified this recipe from Epicurious to account for the smaller amount of short ribs.  I also decided to do the opposite of a slow cooker and instead used my pressure cooker, which enabled me to complete the dish in under an hour.  The result was exceedingly tender chunks of beef, immersed in a thick sauce that was made slightly sweet by the stout and the spices used in this recipe.  You’d be surprised that you don’t need many short ribs to make a meal, since they’re very rich – one, or at most two, per person.  I served this over roasted potatoes, but the next time I’ll be sure to have some egg noodles on hand.

Beef Short Ribs Braised in Stout Beer

1 lb beef short ribs

2 Tbs brown sugar
1/2 Tsp paprika
1/2 Tsp curry powder
1/2 Tsp cumin
1/2 Tsp black pepper
1/2 Tsp salt
1/4 Tsp mustard powder

Olive oil

1 onion, 1 carrot, and 1 celery rib, chopped

1 bay leaf

2 or 3 cloves of garlic, chopped

1/2 cup broth (chicken or beef)

1 bottle stout beer

1 small can of tomato sauce

Pat the ribs dry with a paper towel and set aside.  Combine all of the spices in a bowl and shake to mix thoroughly.  Rub all sides of the beef ribs with the spice mixture and set aside, uncovered, in the fridge for about an hour (skip the resting period if you lack the time).

Take a pressure cooker and set it over medium-high heat.  Add a splash of olive oil, and when it’s hot and shimmery, add the short ribs and brown for 1 minute per side (watch to make sure the spice mixture doesn’t stick and burn).  Remove the ribs to a plate, and add another splash of oil to the pot.

Throw in your onion/carrot/celery mix, along with the bay leaf.  Stir that up and let that cook for about 3 minutes, or until the onion looks softish.  Throw the chopped garlic in, give it a stir, and let that go for a minute or two.

Add all of your liquids at this time – the beer, the broth, and the tomato sauce, and stir up the bottom of the pot to get all the sticky stuff off and into the goop.  Add the ribs to the sauce, turn the heat up, and lock the pressure cooker lid on.

Bring the pressure cooker up to pressure, until the excess steam steadily escapes from the valve.  Reduce the heat to medium, or to the point where the pressure is maintained, and cook for 40 minutes.  Rapid-release the pressure, taste for salt, and serve.