Stout Braised Short Ribs with Barley Recipe

Name: Stout Braised Short Ribs with Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds bone-in short ribs, cut into 4-inch pieces; Kosher salt and freshly ground black pepper; 1/4 cup canola oil; 2 medium carrots, roughly chopped; 2 celery ribs, sliced; 2 medium onions, roughly chopped; 4 cloves garlic, sliced; 6 sprigs fresh thyme; 2 bay leaves; 2 sprigs fresh rosemary; Two 12-ounce bottles dark stout beer, such as Guinness; One 14.5-ounce can low-sodium beef broth; One 14.5-ounce can diced tomatoes; 1 cup pearl barley; 1 teaspoon dry mustard powder

Servings: persons

4 1/2 pounds bone-in short ribs, cut into 4-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
2 medium carrots, roughly chopped
2 celery ribs, sliced
2 medium onions, roughly chopped
4 cloves garlic, sliced
6 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
Two 12-ounce bottles dark stout beer, such as Guinness
One 14.5-ounce can low-sodium beef broth
One 14.5-ounce can diced tomatoes
1 cup pearl barley
1 teaspoon dry mustard powder

1
Set a large pot or Dutch oven over high heat.
2
Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!).
3
Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total.
4
Work in batches so as to not overcrowd the pot.
5
You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising.
6
Remove the ribs and set aside.
7
Add the carrots, celery and onions to the pot.
8
Saute the vegetables until caramelized and wilted, 8 to 10 minutes.
9
Add the garlic and toss to combine and heat through.
10
Return the ribs to the pot and nestle in amongst the vegetables.
11
Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes.
12
Season lightly with salt and pepper, then stir and bring to a boil.
13
Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours.
14
Periodically skim any excess fat on the surface and discard.
15
After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes.
16
When done, remove the bay leaf, thyme and rosemary stems.
17
Taste and season the braise with salt and pepper and serve.
18
Cook's Note: This dish pairs well with beer or zinfandel.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1/2 pounds bone-in short ribs, cut into 4-inch pieces, Kosher salt and freshly ground black pepper, 1/4 cup canola oil, 2 medium carrots, roughly chopped, and more.

Yes, Stout Braised Short Ribs with Barley falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stout Braised Short Ribs with Barley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions