This delicious Nigella-inspired beef short ribs recipe is a hearty, comforting meal that’s easy to prepare. With tender, fall-off-the-bone meat and rich, savory flavors from stout beer and beef stock, it’s the perfect dish for a cozy night. Plus, it uses simple, everyday ingredients to make a restaurant-worthy dinner at home.
Ingredients Needed:
- 450g beef short ribs
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tbsp plain flour (all-purpose flour)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, sliced
- 1 clove garlic, minced
- 355ml stout beer
- 240ml beef stock
How To Make Beef Short Ribs Recipe?
- Prepare the ribs: Season the beef ribs with salt and pepper, then dredge them in flour, shaking off any excess.
- Brown the ribs: Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Add ribs and cook until browned, about 5 minutes per side. Remove the ribs and set aside.
- Cook the onion and garlic: Add the sliced onion and minced garlic to the pot. Stir and cook until the onion is tender, about 5 minutes.
- Deglaze with stout beer: Return the ribs to the pot, then pour in the stout beer, scraping the browned bits from the bottom of the pot.
- Add stock and simmer: Pour in the beef stock. Cover and simmer on low heat for about 2 hours, or until the ribs are very tender.
Recipe Tips:
- Brown the ribs well: Let the ribs cook for about 5 minutes on each side. This will give them a deep flavor.
- Use a sturdy pot: A Dutch oven or heavy pot will help cook the ribs evenly and keep the sauce from burning.
- Simmer: Cooking for 2 hours is important to make the ribs soft. Don’t turn up the heat, or the meat might get tough.
- Scrape up flavor bits: When adding beer, scrape up any browned bits at the bottom of the pan. They add extra flavor to the sauce.
- Season at the end: Taste the sauce once the ribs are done. Add more salt and pepper if needed, since flavors get stronger as it cooks.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover beef short ribs cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the beef short ribs to cool completely before transferring them to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place the ribs in the refrigerator overnight.
- Reheat: Add a little beef stock or water to a pan and heat the ribs over medium-low heat, covered, for 8-10 minutes until warmed through, stirring occasionally.
Nutrition Facts:
- Calories: 1077 kcal
- Total Fat: 92 g
- Saturated Fat: 29 g
- Cholesterol: 124 mg
- Sodium: 1677 mg
- Potassium: 475 mg
- Total Carbohydrate: 21 g
- Dietary Fiber: 1 g
- Sugars: 13 g
- Protein: 31 g
Try More Nigella Lawson Recipes:
Nigella Beef Short Ribs Recipe
Description
This delicious Nigella-inspired beef short ribs recipe is a hearty, comforting meal that’s easy to prepare. With tender, fall-off-the-bone meat and rich, savory flavors from stout beer and beef stock, it’s the perfect dish for a cozy night. Plus, it uses simple, everyday ingredients to make a restaurant-worthy dinner at home.
Ingredients
Instructions
- Prepare the ribs: Season the beef ribs with salt and pepper, then dredge them in flour, shaking off any excess.
- Brown the ribs: Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Add ribs and cook until browned, about 5 minutes per side. Remove the ribs and set aside.
- Cook the onion and garlic: Add the sliced onion and minced garlic to the pot. Stir and cook until the onion is tender, about 5 minutes.
- Deglaze with stout beer: Return the ribs to the pot, then pour in the stout beer, scraping the browned bits from the bottom of the pot.
- Add stock and simmer: Pour in the beef stock. Cover and simmer on low heat for about 2 hours, or until the ribs are very tender.
Notes
- Brown the ribs well: Let the ribs cook for about 5 minutes on each side. This will give them a deep flavor.
- Use a sturdy pot: A Dutch oven or heavy pot will help cook the ribs evenly and keep the sauce from burning.
- Simmer: Cooking for 2 hours is important to make the ribs soft. Don’t turn up the heat, or the meat might get tough.
- Scrape up flavor bits: When adding beer, scrape up any browned bits at the bottom of the pan. They add extra flavor to the sauce.
- Season at the end: Taste the sauce once the ribs are done. Add more salt and pepper if needed, since flavors get stronger as it cooks.
Nigella Beef Short Ribs Recipe