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Braised beef shortribs with chimichurri

Serves 4
Prep time: 30 mins
Cooking time: 2 hours

Nothing is more comforting in the colder months than one-pot wonders, and these beef short ribs braised with stout are an utterly delicious meal! Brought to life with a zesty chimichurri sauce, this recipe ticks all of the boxes. For the beer lovers, pair this dish with a glass of your favourite Stout or Porter for the ultimate pairing experience.

  • Beef
BRAISED-BEEF-SHORTRIBS-WITH-CHIMICHURRI-3

Ingredients

Method

  • Olive oil
  • 1kg beef short rib
  • ¼ cup plain flour 
  • 1 Tbsp dried mixed herbs
  • 1 red onion, diced
  • 1 large carrot, diced 
  • 2 celery stalks, diced
  • 4 + 4 garlic cloves, minced
  • ¼ cup tomato paste
  • 500ml stout
  • 250ml beef stock 
  • ½ cup fresh coriander
  • 1 cup fresh parsley 
  • ½ red chilli
  • 3 Tbsp red wine vinegar

Beer matches:

  • 8 Wired iStout
  • Kereru Night Spirit Barrel-Aged Imperial Stout
  • Renaissance Elemental Porter
  • Sprig & Fern Scotch Ale
  • Sunshine Brewing Stout
 
 
  1. Preheat the oven to 170 degrees celsius. In a bowl, toss together the short rib pieces, plain flour and dried herbs with salt and pepper. 
  2. Bring an ovenproof casserole dish to a medium high heat with a generous drizzle of olive oil, then sear the short ribs until golden brown in colour. Set aside, then to the same dish, saute ¾ of the diced onion, carrot, celery, and 4 minced garlic cloves for 4-5 minutes. Stir through the tomato paste, then deglaze the pan with the stout. 
  3. Return the short ribs to the dish, then pour over the beef stock. Cover with a lid or tin foil, and slow cook for 2 hours, then remove the lid and cook for a further hour or until the beef is falling off the bone. Once tender, shred the meat and return to the sauce. 
  4. To make the chimichurri, add the remaining garlic, coriander, parsley, chilli and red wine vinegar to a food processor. Pulse until the herbs and garlic are finely chopped, then add ¾ cup olive oil and blend for 30 seconds or until combined.
  5. Serve the chimichurri alongside the cooked beef ribs with a side of polenta, mashed potato or couscous and enjoy.