Low, slow, and deeply savory, these bone-in beef short ribs are braised with stout beer, veal demi-glace, and hearty root vegetables. The result is fall-apart tender beef surrounded by a rich, velvety sauce—the kind of comforting meal that makes the entire house smell like fall.
Serves: 4–6
Active Time: 30 minutes
Cooking Time: 3 hours
Total Time: Approximately 3½ hours
Ingredients
- 4 pounds Jimmy P’s Beef Bone-In Short Ribs
- 2 tablespoons Jimmy P’s Seasoning Rub
- 1 container Veal Demi-Glace
- 12 ounces stout beer
- 4 cups beef stock
- 2 carrots, cut into large pieces
- 2 parsnips, cut into large pieces
- 1 onion, cut into large pieces
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven to 300°F. Pat the short ribs dry and season them generously on all sides with Jimmy P’s Seasoning Rub.
- Heat a large Dutch oven over medium-high heat. Sear the short ribs on every side until deeply browned, working in batches if necessary. Transfer the browned ribs to a plate.
- Add the carrots, parsnips, and onion to the rendered fat in the Dutch oven. Sauté until the vegetables begin to soften and caramelize around the edges.
- Pour in the stout beer. Scrape the bottom of the pot to release the browned bits and allow the stout to simmer for two to three minutes.
- Whisk in the veal demi-glace and beef stock until evenly combined.
- Return the short ribs and any accumulated juices to the Dutch oven. Add the thyme and bay leaves. The liquid should reach approximately two-thirds of the way up the ribs.
- Cover the Dutch oven and transfer it to the preheated oven. Braise for approximately three hours, or until the meat pulls away from the bone with little resistance.
- Carefully transfer the short ribs and vegetables to a serving dish. Remove the thyme stems and bay leaves, then skim excess fat from the braising liquid.
- If needed, simmer the sauce uncovered until it reaches your preferred consistency. Spoon the sauce over the short ribs and vegetables.
- Serve on their own or over creamy polenta or mashed potatoes.
Butcher’s Tip
Jimmy P’s veal demi-glace is already reduced and unsalted. Add it directly to the braising liquid and season the finished sauce only after it has reduced.
