Dark and malty stout is the perfect ingredient and accompaniment to these richly flavored short ribs.
Active preparation time: 25 minutes
Total time: 5 hours
Serves: 3–4
5 lb (2.3 kg) short ribs, bone in
Salt
Pepper
2 cup flour
¼ cup (2 fl oz/59 ml) olive oil
2 cup onions, diced
1½ cup carrot, diced
1½ cup celery, diced
1 cup canned diced tomatoes
1 bottle (12 fl oz/355 ml) stout
2 bay leaves
1 Tbs dry mustard
1 sprig rosemary
Water
2 cup Yukon gold potato, large diced
2 cup fresh peas (frozen are okay, but try not to use canned)
Frozen puff pastry, thawed
1 egg, lightly whisked
Preheat the oven to 350°F (177°C). Lightly salt and pepper the short ribs. Dredge the short ribs in the flour.
Heat a large sauté pan on medium high with the olive oil. Brown the short ribs on all sides in the olive oil. Place the browned short ribs into a Dutch oven or ovenproof casserole.
Add the onions, carrots, and celery to the sauté pan. Cook, stirring often, until the vegetables begin to caramelize. Add the tomatoes and cook until the pan is dry. Deglaze with the beer and pour the mixture into the Dutch oven with the short ribs. Add the bay leaves, dry mustard, and rosemary to the Dutch oven. Add just enough water to come to the top of the ribs. Cover and cook in the oven for 3 hours.
Add the potatoes and peas to the Dutch oven and cook for another hour.
Remove the ribs from the Dutch oven, debone, and dice the meat. Return the meat to Dutch oven and top the stew with a fitted piece of puff pastry.
Whisk 2 tablespoons of water into the egg and brush the mixture on the pastry. Bake for 15–20 minutes or until the pastry has become golden brown. Remove from the oven and serve.
Beer Suggestions: Tallgrass Buffalo Sweat Oatmeal Stout (Manhattan, Kansas), Pelican Tsunami Stout (Tillamook, Oregon), or your favorite stout.