- 4 English cut beef short ribs, trimmed (roughly 8 ounces each)
- Kosher salt and freshly cracked black pepper
- 3 Tbsp unsalted butter, divided
- 32 oz. High Water Camp Fire Stout*
- 4 cups low-sodium vegetable stock
- 4 cloves garlic, peeled and smashed
- Preheat oven to 325°F.
- Pat ribs dry with paper towels and season with salt and pepper on all sides.
- Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides.
- Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the High Water Brewery's Campfire Stout, bring to a boil and cook until reduced to about 1 cup.
- Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
- Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat.
- Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
- *One of my favorite beers right now, reminds me of a s'mores and it adds a really nice flavor to the finished sauce.