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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.