Stout-Braised Short Ribs

Tender beef short ribs braised in rich stout beer and aromatic spices, cooked with root vegetables in a flavorful sauce. This hearty dish combines the deep flavors of dark beer with curry, paprika, and aromatic vegetables for a comforting meal.

6 servings

4 hr 10 min

Published October 4, 2025

Ingredients

•¼ cup packed dark brown sugar
•1 tablespoon paprika
•1 tablespoon curry powder
•2 teaspoons ground cumin
•2 teaspoons black pepper
•2 teaspoons salt
•1 teaspoon dry mustard
•4 pounds beef short ribs
•4 medium leeks
•3 tablespoons olive oil
•4 medium carrots
•3 ribs celery
•2 leaves Turkish bay leaves
•¼ cup chopped garlic
•1¾ cups beef broth
•2 bottles stout beer
•2 cans diced tomatoes
•buttered egg noodles
•1 pot heavy pot with lid

Cooking Instructions

1.
Put oven rack in lower third of oven and preheat oven to 375°F.
10 min
2.
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
5 min
3.
Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
60 min
4.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
5 min
5.
Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
15 min
6.
Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
150 min
7.
Skim off excess fat from surface of sauce. Discard bay leaves.
5 min

Ingredients

•¼ cup packed dark brown sugar

•1 tablespoon paprika

•1 tablespoon curry powder

•2 teaspoons ground cumin

•2 teaspoons black pepper

•2 teaspoons salt

•1 teaspoon dry mustard

•4 pounds beef short ribs

•4 medium leeks

•3 tablespoons olive oil

•4 medium carrots

•3 ribs celery

•2 leaves Turkish bay leaves

•¼ cup chopped garlic

•1¾ cups beef broth

•2 bottles stout beer

•2 cans diced tomatoes

•buttered egg noodles

•1 pot heavy pot with lid

Cooking Instructions

Put oven rack in lower third of oven and preheat oven to 375°F.

10 min

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

5 min

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.

60 min

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

5 min

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

15 min

Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

150 min

Skim off excess fat from surface of sauce. Discard bay leaves.

5 min