When I eat meat (which isn’t too often) I don’t like to work too hard. I’m weird about textures, so tender, slow-cooked, shredded meat is my favorite. If you’ve got the time to cook them slowly, cheaper cuts can turn into awesome meals. This recipe isn’t as easy as a “set and forget” crock pot dish, but you can handle it. We made it as one small part of a multi-course beer pairing dinner, so it can’t be that tough.
stout-braised short rib sliders on gougere buns | a couple of amateurs
I just seasoned the short ribs with salt and pepper, but you could get much more creative than that. Then I seared them in a pan to really bring out the flavor. You can use a large oven-safe frying pan or a Dutch oven… you need to use a vessel that can travel from the stove top into the oven and back. I’ve used both, and I do prefer the Dutch oven, but either will work.
stout-braised short rib sliders | a couple of amateurs
Once they’re seared, remove them from the pan. That initial sear is great for the flavor and texture of the beef, but hanging out for too long in a hot pan will make them tough. We don’t like tough. So get them outta there and use that pan to cook your onion and garlic.
With the onion translucent and garlic fragrant, the short ribs can rejoin the party. And now it’s really a party, cause you’re gonna pour in 3 bottles of beer. I’ve used stout when I’ve made this dish before, but any dark beer should work well. In fact, if you’re hosting a beer pairing dinner like we did, perhaps it would be fun to use the beer you’ll be pairing with your sliders? Eh?
choose your favorite stout | stout-braised short rib sliders | a couple of amateurs
Turn up the heat on that party, bringing it to a boil. Then reduce and simmer, uncovered, for about 20 minutes. The sauce is still going to be fairly thin at this point, and the meat is nowhere near ready. So place the whole pan into a 375°F oven for 2 hours. When you take it out, the meat should be pulling away from the bone.
stout-braised short ribs | a couple of amateurs
It will look, smell, and taste amazing and it will capture the full attention of your dog.
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Remove the short ribs from the pan (carefully, because they should be falling apart) and discard the bones, excess fat, and any gristle pieces. We don’t like gristle. Meanwhile, put the pan back on the stove top and reduce the liquid by at least half, until it’s as thick as barbecue sauce. Mix the shredded meat back into that sauce, and spoon onto slider buns to serve.
reduce your sauce after braising the short ribs for two hours | stout-braised short rib sliders | a couple of amateurs
For the buns, I wanted to do something more interesting than just little potato rolls. I love to make gougeres, and I was curious to see how they’d stack up as slider buns. I thought they were perfect. Especially for our beer pairing meal, where we paired these sliders with a Bock; the sharp cheesy flavor of the gougeres really complimented the dark beer and hearty meat. I used this recipe for the gougeres. It makes a few dozen tiny puffs, so scoop them bigger (make about 12 total) if you’re using them as buns.
gougeres make the perfect bun for a short rib sandwich | a couple of amateurs

recipe
  • 3 lbs short ribs
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3-12oz bottles of your favorite stout or other dark beer
  • salt and pepper
  • 12 buns (I recommend making gougeres)

Preheat oven to 375°F. Season short ribs with salt and pepper. In a dutch oven or deep oven-safe frying pan, sear short ribs on all sides until browned, and set aside.

Add diced onion and 2 cloves minced garlic to the pot and cook until onion is translucent. Add the meat back in and pour three 12-oz bottles of beer over meat.

Bring to a rolling boil, then reduce to a simmer for 10-15 minutes. Cover and place in 375°F oven for 2 hours.

Out of the oven, remove short ribs from the pot and separate the meat from the bones, gristle, and excess fat. Shred meat with a fork. If it’s cooked long enough, this should be easy to do. Meanwhile, put the pot with the remaining liquid back on the stove top and set over medium-high heat. Reduce liquid until thick. (If needed, mix a teaspoon of cornstarch with a bit of the liquid, then add back to the pot.)

Add meat back into pot and coat with thickened sauce. Serve hot on sliced gougeres.

total time: 3 hours | active prep time: 1 hour

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