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Black and Tan short ribs

Black and Tan Braised Beef Short Ribs

  • Author: Polish Housewife
  • Yield: serves 6
  • Category: Main
  • Cuisine: Irish


A hearty, chef-inspired winter dish


  • 6 beef short ribs
  • salt & pepper
  • 2 tablespoons olive oil
  • 6 carrots, sliced
  • 1 onion, diced
  • 1 bottle Guinness Stout
  • 1 bottle Bass Ale
  • beef broth
  • 2 tablespoons cornstarch


  1. Preheat oven to 400 degrees
  2. Dry ribs with paper towels, season with salt and pepper
  3. Heat olive oil in Dutch oven over medium high heat, brown ribs on all sides
  4. Remove ribs and add carrots and onion to pan, cook, stirring, until lightly browned
  5. Add just a little of one of the beers to deglaze the pan, scrapping up the browned bits
  6. Place ribs on top of vegetables, and add equal parts of the beers until the liquid covers the bottom third of the meat
  7. Bring to a simmer, cover, place in the oven
  8. Bake 3 to 4 hours, basting two or three times every hour
  9. Add stout and ale, as needed to keep the liquid level constant, when the beer bottles are empty, use beef broth to add to the liquid
  10. After 3 to 4 hours, allow the pan to cool, remove the ribs, refrigerate in a covered container, do the same with the carrots, you might serve these on the side or reserve for another use. (The onions seem to have disintegrated and were nowhere to be found)
  11. Refrigerate the broth
  12. The next day, or after the fat has solidified on top of the broth, remove and discard the fat. Return the now gelatinous broth to the Dutch with the ribs
  13. Heat, adding broth until you have enough liquid to over the bottom third of the meat, simmer another two hours, either on the stove top or in the oven
  14. Dissolve the cornstarch in a little water (about 1/2 cup) and add to the broth, continue simmer for about 5 minutes, until the broth thickens
  15. Serve with polenta and greens