Serves 6-8



  • 4 lbs beef short ribs
  • Sea salt and freshly ground pepper, to taste
  • 3 tbsp canola oil
  • 2 yellow onions, diced
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 garlic cloves, sliced
  • 1 can (16oz) Out ‘n About Stout
  • 8 fresh parsley sprigs (optional)


Step 1 – Season the short ribs generously on all sides with salt and pepper. In a large frying pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, up to 5 minutes per side. Transfer to a plate

Step 2 – In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season the mixture with salt and pepper

Slow Cooker Method: Transfer the short ribs and vegetables to a slow cooker and add the Out ‘n About Stout. Cover and cook according to the manufacturer’s instructions until the meat is very tender, about 6 hours

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