Stout Beer-Braised Short Ribs With Smoky Chiles Recipe
Prep Time:
5 minutes
Cook Time:
3 hours, 25 minutes
Servings:
4 Servings
Ingredients
  • 3 Ancho chiles, stemmed and seeded
  • 2 Guajillo chiles, stemmed and seeded
  • 2 tablespoons neutral oil
  • 2 pounds beef short ribs
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 4 cloves garlic, peeled and smashed
  • 1 yellow onion, quartered
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 (12-ounce) can stout beer, such as Guinness
  • 1 cup beef broth
  • 1 teaspoon paprika
  • 1 teaspoon black peppercorns
  • 1 cinnamon stick
Directions
  1. Preheat the oven to 325 F.
  2. Heat a pot over medium heat.
  3. Add chiles and toast until fragrant, about 1 to 2 minutes.
  4. Remove the chiles from the pot and add the oil.
  5. While the oil heats up, season the short ribs on all sides with salt and pepper.
  6. Add the short ribs to the oil and sear on each side, about 4 minutes per side.
  7. Add the garlic and onion and cook until fragrant and slightly softened, about 5 minutes.
  8. Add the tomato paste and mustard and stir to coat.
  9. When the tomato paste begins to stick to the bottom of the pot, pour in the stout to deglaze, scraping the brown bits from the bottom.
  10. Add the beef broth, paprika, peppercorns, cinnamon stick, and the toasted peppers to the pot.
  11. Cover and roast in the oven until fall-apart tender, about 3 hours.
  12. Serve with mashed potatoes or side of choice.