Dark Beer and Pepper Short Ribs

Dark Beer and Pepper Shortribs

Savory, juicy, full of flavor, thick and awesome.  These words can’t even describe how great this dish is.  Make it!

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Use These…
  • 3 pounds bone-in beef short ribs
  • 3 tsp. kosher salt
  • 4 tsp. ground black pepper
  • 1 cup all-purpose flour
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 2 ea. onions, sliced
  • 5 ea. garlic cloves, smashed with a knife
  • 12 fl. oz (one bottle or can) stout beer
  • 1 quart beef stock
  • 1 sprig rosemary
Do This…
  • Mix 1 tsp of the pepper and 1/2 tsp of the salt into the flour.
  • Reduce the quart of beef stock to one cup in a shallow sauce pan or deep sauté pan and set aside.

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  • Some of the ribs may still have “silver skin” attached to them.  That’s a shiny silvery membrane covering the surface of the meat (see the pieces above on the right and left).  If that’s the case, you need to remove it before continuing.

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  • Coat the ribs with olive oil by drizzling some over the meat and then rubbing it oll over it.  Cover all the sides to help the seasoning stick to them.

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  • Season the short ribs with the rest of the salt and pepper on all sides.
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  • Dredge the ribs in the flour mixture until well coated.
  • Heat the olive oil in a skillet over medium-high heat.

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  • Cook the dredged ribs until browned on each side, about 5 minutes per side.

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  • When browned on both sides, remove the ribs from the skillet and set aside.

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  • Deglaze the skillet with half the beer and all the reduced beef broth.

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  • To a slow cooker, add the onion as a bed.

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  • Add the seared short ribs to the pot.
  • Add the liquid from the skillet, making sure to get any of the “bits” left over from the searing.

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  • Cover the ribs with smashed garlic cloves, fresh herbs, butter, salt and fresh cracked pepper.
  • Place the lid on the slow cooker and set to high.
  • Cook for approximately 6 hours or until tender.
  • Top short ribs with sauce made from cooking them.

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Dark Beer and Pepper Short Ribs

Use These…
  • 3 pounds bone-in beef short ribs
  • 3 tsp. kosher salt
  • 4 tsp. ground black pepper
  • 1 cup all-purpose flour
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 2 ea. onions, sliced
  • 5 ea. garlic cloves, smashed with a knife
  • 12 fl. oz (one bottle or can) stout beer
  • 1 quart beef stock
  • 1 sprig rosemary
IMG_20150318_210617_1
Do This…
  1. Mix 1 tsp of the pepper and 1/2 tsp of the salt into the flour.
  2. Reduce the quart of beef stock to one cup in a shallow sauce pan or deep sauté pan and set aside.
  3. Rub the ribs with olive oil until lightly coated.
  4. Some of the ribs may still have “silver skin” attached to them.  That’s a shiny silvery membrane covering the surface of the meat (see the pieces above on the right and left).  If that’s the case, you need to remove it before continuing.
  5. Coat the ribs with olive oil by drizzling some over the meat and then rubbing it oll over it.  Cover all the sides to help the seasoning stick to them.
  6. Season the short ribs with the rest of the salt and pepper on all sides.
  7. Dredge the ribs in the flour mixture until well coated.
  8. Heat the olive oil in a skillet over medium-high heat.
  9. Cook the dredged ribs until browned on each side, about 5 minutes per side.
  10. When browned on both sides, remove the ribs from the skillet and set aside.
  11. Deglaze the skillet with half the beer and all the reduced beef broth.
  12. To a slow cooker, add the onion as a bed.
  13. Add the seared short ribs to the pot.
  14. Add the liquid from the skillet, making sure to get any of the “bits” left over from the searing.
  15. Cover the ribs with smashed garlic cloves, fresh herbs, butter, salt and fresh cracked pepper.
  16. Place the lid on the slow cooker and set to high.
  17. Cook for approximately 6 hours or until tender.
  18. Top short ribs with sauce made from cooking them.

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