Stout-Braised Short Ribs

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This aromatic stout-braised short ribs recipe is a sophisticated take on a classic comfort food favourite. By slow-cooking the beef in a rich infusion of dark stout, earthy spices, and sweet root vegetables, the meat transforms into a melt-in-the-mouth delicacy. The addition of Madras curry powder and dry mustard provides a subtle warmth that cuts through the richness of the beef, creating a complex, savoury gravy that is perfect for a cold evening.

As a high-protein dish, these ribs are as nourishing as they are flavourful, making them an excellent choice for a weekend dinner party or a restorative family meal. For the best results, serve the ribs over a bed of buttered egg noodles with a generous sprinkle of fresh parsley to brighten the deep, caramelised flavours of the sauce.

Ingredients for Stout-Braised Short Ribs

50g packed dark brown sugar
1 tablespoon paprika (not hot)
1 tablespoon curry powder (preferably Madras)
2 चम्मच पिसा हुआ जीरा
2 चम्मच काली मिर्च
2 चम्मच नमक
1 चम्मच सूखी सरसों
4 to 1.9kg beef short ribs, cut into 4-inch pieces
4 medium leeks (white and pale green parts only), chopped (475ml )
3 बड़े चम्मच जैतून का तेल
4 medium carrots, chopped (250g )
3 celery ribs, chopped (1 1/2 cups)
2 Turkish bay leaves or 1 California
40g chopped garlic (5 to 6 large cloves)
425ml beef broth (400g)
2 (350g) bottles stout such as Mackeson or Guinness
2 (14- to 425g ) cans diced tomatoes
Accompaniment: buttered egg noodles tossed with chopped fresh parsley
a wide 6-qt heavy nonreactive pot with a lid

How to make Stout-Braised Short Ribs

Put oven rack in lower third of oven and preheat oven to 191°C.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.

ठंडे पानी के कटोरे में लीक को धोएं, पानी को हिलाएं, फिर लीक को उठाकर छलनी में छान लें।.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

Skim off excess fat from surface of sauce. Discard bay leaves.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.