stout braised short ribs

Like so many things that are luxurious and delicious, short ribs are made to seem like they are difficult to cook. Usually we're suckered into paying $25 a plate for 'em, or something similarly outrageous.

But short ribs no longer have to be relegated to the birthdays-only corner of your world. Secret's out: not only are they a breeze to cook, they aren't even that expensive to make! I went to Whole Paycheck and bought the happy "Step 4" meat, and it cost about half of one of those restaurant plates (and lasted us two meals).

All you need is time. While you do have to prep early, and the TLC in that early preparation is very important, aside from that you are pretty much just putting stuff in a pot and shoving it in the oven to let the appliance do all the work.

I'm here to convince you that this is a perfect dish to cook on a weekend, or even a weeknight if you're home just a little early. You can make it in bulk, since it matures very well, or even make it ahead of time when you've got a spare moment.

Now you can laugh at the menus and splurge on the regular, with no great damage done to your wallet.

~*~

Inspired by Smitten Kitchen and the stout pulled pork at The People's Pig.

Serves 2-4
Time: ~3 hours

1.5 lbs short ribs (about 5 pcs)
1 tbsp unsweetened cocoa powder
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
2 cloves garlic
1 sprig thyme
1 large 650 mL bottle chocolate (or regular) stout (or 1.5 regular sized bottles)**
1 can tomato puree

**Note: This dish comes out and bludgeons you with stout flavor--as a result, it is slightly bitter. I like it, but if you are particularly bitterness-averse, I'd recommend that you alter the recipe. You can balance it out with some salt, honey, brown sugar, or lemon juice; use a beer that is less bold than a stout; or replace part or all of the beer with stock. You can also cook the recipe all the way through, as is, then (if you find later that you were more bitter-averse than you thought) pull the ribs out and experiment with the sauce as you like to remove the bitterness. Then, add the ribs back in and reheat.

Preheat your oven to 350 degrees.

In a large Dutch oven over medium-high heat, put in a few tbsp of oil (enough to just coat the bottom). Place your short ribs on a plate and lightly coat each side with cocoa powder, then sprinkle a pinch of salt overtop. When a drop of water causes oil to sputter, place your short ribs into the pan. If your pan is too small, work in batches--do not crowd the meat. Brown each side of each piece until a dark brown crust forms. Each batch takes around 15 minutes.

Clockwise from top left: ribs, ribs + cocoa, in the pan, browned.

Do not rush! This is what builds the flavor of your dish.

Once short ribs are browned on all 6 sides, remove to plate and let them rest. Add diced onion, celery, carrot, and garlic into the pot. Stir together and scrape the bottom of the pan with a wooden spoon in order to lift up all the caramelized bits. Let vegetables cook around 10 minutes, until softening.

Clockwise from top left: resting ribs, cooking veggies, tomato and stout in, then ribs in, ready to go!

Open up your stout and pour in about a cup. Scrape the bottom thoroughly again in order to remove any caramelized bits left behind. Add the rest of your stout, thyme, and tomato sauce. Add a pinch of salt and pepper and stir. Bring mixture up to a simmer and let cook about 10 more minutes.

Nestle your short ribs in your braising liquid, along with any juices that may have collected on the plate. They should just barely be peeking their little heads out.

All nestled again, a close-up this time for good measure.

Cover and place in oven. Bake for 2.5 to 3 hours or until meat falls off the bone and gives way easily to a fork.

(Right now your house smells amazing!)

Pull pot out of the oven and let short ribs sit (yes, this is difficult, but use your self-control!) for at least five minutes, ideally 20, until the fat has separated and floated to the top. If you are making ahead, you can stick them in the fridge at this step, then, when you're ready to re-heat, scoop off the solidified fat.

You can see the oil settled on top.

Using a spoon, skim off as much of the oil as you can, while spooning up as little of the liquid as you can. I removed about 3 tbsp from mine. Reheat if it has cooled significantly.

This dish is immensely versatile, so serve with sauce over whatever you feel like or whatever you can dream up--mashed sweet potatoes, rice, quinoa, couscous, plain pasta, grits, or just stick your face right in there and enjoy.