Stout-Braised Beef Short Ribs with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slow-braised in dark stout beer with aromatic root vegetables for a hearty comfort meal. This american-inspired beef ready in about 215 minutes pairs beef short ribs, bottle (12 oz) stout beer, celery stalks, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 195 min Serves 6 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs generously with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 3-4 minutes per side, then remove and set aside.
  3. Step 3: Add 1 large diced yellow onion, 3 peeled and chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until darkened. Pour in 1 bottle (12 oz) stout beer and 2 cups beef broth, scraping up browned bits from the pot.
  5. Step 5: Return short ribs to the pot, add 3 sprigs fresh thyme and 2 bay leaves. Cover tightly and transfer to the oven. Braise for 3 hours until meat is fork-tender and sauce has thickened.

Frequently asked questions

How long does Stout-Braised Beef Short Ribs with Root Vegetables take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stout-Braised Beef Short Ribs with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Stout-Braised Beef Short Ribs with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stout-Braised Beef Short Ribs with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stout-Braised Beef Short Ribs with Root Vegetables?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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