Stout-Braised Beef Short Ribs – Fall-Off-the-Bone Comfort Food
Ingredients
2 lbs beef short ribs (trimmed)
½ tbsp salt
½ tbsp black pepper
½ tbsp garlic powder
½ tbsp onion powder
1 tbsp oil (for searing)
1 tbsp tomato paste
½ onion, diced
1 stalk celery, sliced
1 carrot, diced
1 cup diced tomatoes
2–3 bay leaves
1 tsp whole pimento (allspice)
1 tbsp chopped garlic
1 bottle Dragon Stout (or other stout)
1–2 cups stock (beef, chicken, or water)
Fresh thyme
Scotch bonnet pepper slices (optional)
Sear – Heat oil in a heavy pot and sear the ribs in batches until browned. Remove and set aside.
Build the Base – Add tomato paste, onion, celery, carrot, tomatoes, bay leaves, pimento, and garlic. Sauté until softened.
Braise – Return ribs to the pot, add enough stock to just cover, then cover and cook on low for 2–3 hours until fork-tender.
Finish – Add fresh thyme, scotch bonnet slices, and adjust liquid if needed. Cook for a few more minutes, then serve.
Watch the Full Recipe Video
If you’ve never tried braising beef short ribs in stout, you’re in for something special. This recipe takes a tough, fatty cut of beef and transforms it into melt-in-your-mouth perfection — rich, hearty, and full of deep roasted flavor.
We start by giving the short ribs a proper sear to lock in flavor, then build our braising liquid with fresh aromatics, a bottle of Dragon Stout, and just enough stock to keep things juicy. Slow cooking breaks down the collagen, giving you tender beef and a gravy that’s packed with savory goodness.
Perfect over mashed potatoes, rice, or in true Jamaican fashion alongside boiled yam and dumplings.
Instructions
Season the Beef – Mix salt, pepper, garlic powder, and onion powder. Coat the short ribs evenly.
Deglaze with Stout – Pour in the Dragon Stout, scraping up the browned bits.
