A beef short rib recipe passed down through one family braises the meat in stout beer and beef stock for about two hours, producing ribs described as tender. The dish serves four and takes roughly 2 hours 30 minutes from start to finish, including 15 minutes of preparation and 2 hours 15 minutes of cooking.
The ingredient list is short: 1 pound of beef short ribs, 1 teaspoon salt, ½ teaspoon ground black pepper, 2 tablespoons all-purpose flour, 1 tablespoon olive oil, 1 tablespoon butter, 1 sliced onion, 1 clove garlic, one 12-fluid-ounce can or bottle of stout beer, and 1 cup beef stock.
How the Ribs Are Braised
The method begins by seasoning the ribs with salt and pepper and dredging them in flour until coated, shaking off the excess. 
Olive oil and butter are heated in a Dutch oven or large skillet over medium-high heat, and the ribs are browned for about five minutes per side before being removed and set aside. 
Onion and garlic go into the same pot and cook until the onion is tender, about five minutes. The ribs return, beer is poured in while scraping the browned bits from the bottom of the pot, and beef stock follows. 
The pot is covered and simmered over low heat until the ribs are very tender, about two hours. 
The recipe directs the cook to serve and enjoy.
The stated nutrition figures are 364 calories, 27 grams of fat, 10 grams of carbohydrates and 13 grams of protein per serving. The recipe does not specify a cut size for the short ribs beyond the one-pound total, and it does not state whether the stout should be a particular brand or style.
Editorial Notes