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Campfire-Braised Short Ribs

Course: Entree | Beer Style: Stout

Campfire Stout-Braised Short Ribs

Chef Joe Garcia shares his recipe for short ribs braised in High Water Brewery's Campfire Stout.

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Prep Time: 30 mins. | Yield: 4


  • 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


  1. Preheat oven to 325°F.
  2. Pat ribs dry with paper towels and season with salt and pepper on all sides.
  3. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. *One of my favorite beers right now, reminds me of a s'mores and it adds a really nice flavor to the finished sauce.

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