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Balsamic Stout Short Ribs

5 from 1 vote


  • 3 lbs boneless beef short ribs
  • 2 teaspoons salt
  • ½ cup (60g) flour
  • 2 tablespoons olive oil
  • 1 large leek cleaned and sliced (white part only)
  • 1 rib celery diced
  • 2 large carrots diced
  • 6 cloves garlic minced
  • ½ cup (113g) balsamic vinegar
  • 1 (12oz) bottle stout beer
  • 2 cups (450g) beef broth
  • 1 (14.4 oz) can of fire-roasted diced tomatoes
  • 3 tablespoons (48g) tomato puree
  • Rice polenta or pasta for serving
  • chopped parsley


  • Preheat the oven to 325°F.
  • Sprinkle the ribs with salt on all sides. Dredge in flour until well coated.
  • Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the ribs, browning on all sides, remove and set aside.
  • Add the leeks, celery, and carrots, lower the heat to medium. Cook until the vegetables have started to caramelize, about 20 minutes. Stir in the garlic.
  • Add the balsamic, beer, and broth, scraping to deglaze the bottom of the pan.
  • Add the ribs back in, along with the tomatoes and tomato puree.
  • Cover and add to the oven for 2 hours, stirring occasionally.
  • After 2 hours, remove the lid and continue to cook until fork-tender, about 1 additional hour.
  • Remove the ribs, set aside.
  • Add the remaining liquid and vegetables to a blender, blend on high until well combined.
  • Plate the ribs, drizzle with sauce, sprinkle with chopped parsley.