Easy Braised Short Ribs That Will Impress EVERYONE

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: any dark beer

Non-alcoholic stout maintains flavor without alcohol.

short ribs

🥗Healthier: chuck roast

💰Cheaper: brisket

Chuck roast is leaner and more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and cheaper.

Season short ribs with coarse salt, black pepper, and crushed herbs on both sides.

Heat olive oil in a 12-inch cast iron skillet over high heat until hot.

Sear short ribs for 2 minutes on each side until nicely browned; remove from pot.

Add butter to the skillet and reduce heat to medium.

Add celery, carrots, onion, and garlic; sauté for a few minutes and scrape the bottom of the pot.

Add tomato paste and Chipotle, mixing well.

Sprinkle in all-purpose flour and mix.

Add a few splashes of Magi seasoning and 1 cup of beer; mix and allow to thicken.

Add bay leaves and beef broth; taste and adjust seasoning if needed.

Return short ribs to the pot and bring to a simmer.

Cover and transfer to the oven at 325°F for 3 hours.

Prepare mashed potatoes by boiling them in salted water until tender, then drain.

Return potatoes to the pot, add butter and black pepper, and mash until smooth.

Add milk to the mashed potatoes and mix well.

After 3 hours, remove ribs from the oven, skim off fat from the broth, and let rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: