Braised Beef Short Ribs with Guinness and Prunes

Published January 1, 2009. From Cook's Illustrated.

Why this recipe works:

To develop a short ribs recipe with fork-tender meat and a silky, grease-free sauce in just a few hours, we chose boneless ribs, which are significantly less fatty than ribs with bones. We missed the body that the bones’ connective tissue added, so we sprinkled some gelatin into the sauce for… read more

To develop a short ribs recipe with fork-tender meat and a silky, grease-free sauce in just a few hours, we chose boneless ribs, which are significantly less fatty than ribs with bones. We missed the body that the bones’ connective tissue added, so we sprinkled some gelatin into the sauce for suppleness. To ramp up the richness of our relatively quick beef short ribs recipe, we reduced beer with some browned aromatics before using it to cook the meat.

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Serves 6

Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend Guinness here, but any other full-flavored porter or stout will do. The test kitchen’s preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.

Ingredients

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