Stout and Onion Short Ribs
Bone-in short ribs braise on LOW in stout and a pile of sliced onions, then the liquid is skimmed and reduced.
Stout and Onion Short Ribs
Course: Main CourseDifficulty: Easy4
servings20
minutes8
hoursBone-in short ribs braise on LOW in stout and a pile of sliced onions, then the liquid is skimmed and reduced.
Ingredients
4 lb bone-in short ribs
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons oil
3 large yellow onions, sliced
4 cloves garlic, smashed
1 tablespoon tomato paste
1 cup stout beer
1/2 cup beef broth
2 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar (optional)
Directions
- Season the ribs with the salt and pepper.
- Sear them 1 to 2 minutes per side in the hot oil.
- Spread the onions and garlic under and around the meat in the slow cooker.
- Whisk the tomato paste into the stout and broth with the Worcestershire.
- Pour it in, up to one-quarter to three-quarters of the way up the ribs.
- Add the thyme.
- Cover and cook on LOW toward 8 hours.
- If the ribs are tough at hour 8, give them 30 to 60 more minutes; they are undercooked, not overcooked.
- Lift the ribs out, skim the fat and fish out the thyme.
- Simmer the liquid uncovered in a pan for a darker, shinier sauce and balance it with the onions, not extra sugar.
Notes
- Beer reduces hard. Do not boil it down further than you need or the sauce turns bitter.
Why stout and onions work together
Stout brings roasted, slightly bitter notes, and the onions add sweetness as they break down. That balance is what makes the sauce taste rich without cream or extra sugar.
Three onions look like a lot but shrink to a soft layer under the ribs.
Beer choices and swaps
Pick a stout or porter without strong coffee or chocolate flavors. A hoppy IPA turns bitter when reduced. Extra beef broth works if you skip beer, though the sauce will be lighter.
Mashed potatoes, buttered egg noodles or crusty bread suit this dish. A tangy pickle on the side helps.
Leftovers and the early-quit mistake
They keep 4 days in the fridge and reheat well. The sauce thickens as it chills, so loosen it with a spoon of water.
The common mistake is giving up too early. Tough ribs at hour 8 need more time, not less. The collagen simply has not let go yet.
Balancing the sauce
Stout can turn bitter if the reduction runs long. Taste as it simmers and stop when the sauce coats a spoon. If it tastes sharp, the onions and a little Worcestershire usually fix it better than sugar does. Add salt only at the very end.
Stout and Onion Short Ribs at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 4 servings
- Ingredients: 12, led by bone-in short ribs, kosher salt, black pepper, oil
Tips for Stout and Onion Short Ribs
Beer reduces hard. Do not boil it down further than you need or the sauce turns bitter.
Stout and Onion Short Ribs FAQ
How long does Stout and Onion Short Ribs take?
Stout and Onion Short Ribs takes 8 hours of cooking after 20 minutes of prep.
How many people does Stout and Onion Short Ribs serve?
This recipe makes 4 servings.
What do I need to make Stout and Onion Short Ribs?
12 ingredients, led by bone-in short ribs, kosher salt, black pepper, oil. Amounts are in the recipe card above.
Part of: 10 Short Ribs Slow Cooker Recipes: Bone-In vs Boneless and What Changes
