Storm the Cassoulet

Dark Beer and Pepper Short Ribs

on February 29, 2012

Recipe by Fabio Viviani

Yields: 3-4 servings


1 ½ pounds boneless beef short ribs

1 tsp. kosher salt

2 tsp. ground black pepper

1 cup all-purpose flour

2 Tbsp. extra virgin olive oil

1 Tbsp. butter

2 ea. onions, sliced

5 ea. garlic cloves, smashed with a knife

6 fl. oz (about ½ of one bottle or can) stout beer

1 quart beef stock

1 sprig rosemary


Reduce the quart of beef stock to one cup in a shallow sauce pan or deep sauté pan and set aside.

Season the short ribs with salt and pepper, and then dredge in flour until well coated.

Heat the olive oil in a Dutch oven over medium-high heat.

Cook the dredged ribs until browned on each side, about 5 minutes per side.

When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.

To a slow cooker, add the onion as a bed, then add seared short ribs. Add as well any juice or drippings reserved from the pan.

Cover the ribs with smashed garlic cloves, fresh herbs, butter, salt and fresh cracked pepper.

Add the stout beer and reduced beef stock.

Place the lid on the slow cooker and set to high.

Cook for approximately 6 hours or until tender.

Top short ribs with sauce made from cooking them.



When slow cooking, always use meats that have some fat or will be a dry disaster.

Always brown the meat first to seal the juice in. This caramelization is key to making flavor-packed short ribs!

Don’t place cold meat in the slow cooker, use it to keep food warm.

Dark beer and cracked pepper bring out the caramels and deep flavors in short ribs.

Reducing beef stock helps concentrate the flavors in your slow cooker. A little goes a long way.


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