How To Make Stout-braised short ribs with horseradish & carrots recipe
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Serves:
Ingredients
- 4 pounds of beef short ribs
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- 2 onions, sliced
- 2 carrots, sliced
- 4 cloves of garlic, minced
- 3 cups of stout beer
- 2 cups of beef broth
- 2 tablespoons of Worcestershire sauce
- 2 sprigs of fresh thyme
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 1/4 cup of horseradish
- Roasted carrots, for serving
Instructions
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Preheat the oven to 325°F (163°C). Season the short ribs with salt and pepper.
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Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then remove them from the pot and set aside.
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In the same pot, add the onions, carrots, and garlic. Cook until softened, about 5 minutes.
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Add the stout beer, beef broth, Worcestershire sauce, and thyme to the pot. Bring to a simmer.
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Return the short ribs to the pot, cover, and transfer to the preheated oven. Braise for 3 to 3 1/2 hours, or until the meat is tender.
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Remove the short ribs from the pot and strain the cooking liquid into a saucepan. Skim off any excess fat.
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In a small bowl, mix cornstarch and water until smooth. Gradually whisk the cornstarch mixture into the cooking liquid. Cook over medium heat until the sauce thickens.
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Meanwhile, mix horseradish with some of the braising liquid to make a horseradish sauce.
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Serve the short ribs with the horseradish sauce and roasted carrots. Pour the thickened sauce over the ribs.
Nutrition
- Calories : 650kcal
- Total Fat : 42g
- Saturated Fat : 15g
- Cholesterol : 150mg
- Sodium : 860mg
- Total Carbohydrates : 13g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 49g
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