Stout-Braised Short Ribs - Kraft Recipes Top
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Stout-Braised Short Ribs

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  • Season the short ribs generously on all sides with salt and pepper. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 3 to 5 minutes per side. Transfer to a slow cooker.
  • In the same pan over medium heat, cook the onions, carrots, celery and garlic, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and add the stout.
  • Cover and cook according to the manufacturer’s instructions until the meat is very tender, about 6 hours.
  • Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an immersion blender, puree the sauce until smooth. Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately.

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