Stout Braised Honey Chipotle Short Ribs
This recipe gets you thinking ‘outside the box’ about short ribs!
2 pcs beef 4-bone short rib 3” wide
1 large onion, diced
6 garlic cloves, smashed
2 tsp ground cumin
1 tbsp chili powder
1 355ml can stout
6 chipotle peppers in adobo (canned), roughly chopped
1 cup canned diced tomatoes
1 cup chicken stock
½ cup honey, divided
Chopped cilantro leaves, for garnish
Preheat the oven to 325 degrees. Remove the ribs from packaging and pat completely dry with paper towels. Cut between each bone so you have 8 ribs. Set a large dutch oven or ovenproof pot over medium high heat. While the pot is heating, season all sides of the ribs liberally with kosher salt. To ensure your pot is hot enough, flick a drop of water into the pot. If it sizzles, you’re good to go. If not, allow the pot to heat for another minute or two.
When the pot is hot, place the ribs fat side down, into the pot in a single layer, without overcrowding. If you can’t fit them all in at once you will need to sear the ribs in 2 batches. Sear the ribs for 3 minutes on each side, 18 minutes total. Transfer the seared ribs to a plate and set aside.
Drain all but 1 tbsp oil from the pot and return the pot back to the stove over medium heat. Add the onion and garlic to the pan and cook for about 3 minutes or until starting to soften. Stir in the cumin and chili powder and cook for 1 minute stirring constantly. Pour in the can of stout and bring to a simmer. Reduce by half, then add in chipotle peppers, diced tomatoes, chicken stock and ¼ cup honey.
Bring to a boil. Once boiling, return the ribs to the pot by nestling them into the liquid. Don’t worry if the ribs aren’t completely submerged. Cover the pot with a lid, or foil and transfer to the oven. Cook for 2 ½ hours. If your ribs weren’t completely submerged, turn them over in the liquid at the halfway point.
Once finished cooking, carefully transfer the ribs to a heat proof dish and set aside. Return the pot with the braising liquid to the stovetop over medium heat. Stir in remaining ¼ cup honey and bring to a simmer. Simmer for 6-8 minutes to reduce slightly. Once reduced, use an immersion blender to blend the sauce until smooth. Alternatively, you can transfer the sauce to a blender or food processor.
Preheat the broiler or grill. Brush ribs with blended sauce and transfer to a baking sheet. Broil for 3-5 minutes until charred in spots. Alternatively, you can do this on the grill by placing the sauce basted ribs directly on the grill. Garnish with chopped cilantro and serve.