St. John’s Stout Braised Beef Ribs. Fall off the bone, slow-cooked, tender, braised beef ribs that make their own gravy.
I don’t know that there is a better comfort food than slow braised beef ribs with good mashed potatoes. These are a particular favorite of mine, taking inspiration from a great stew I created using a local microbrewery stout beer; St. John’s Stout Stew.
This will make an amazing weekend meal to share with family and friends or absolutely perfect for St. Patrick’s Day too. If you prefer to use red wine instead of beer, that is also very delicious. Burgundy or Cabernet Sauvignon work well.
You can use short ribs here but most often I use ribs trimmed from a prime rib roast. I find that when cooking prime rib roast, the ribs are often wasted when the meat is carved. Or they are left behind on the plate as people generally concentrate on the succulent rib eye portion of the cut.
I prefer to buy the roast whole and then easily separate the ribs from the rib eye portion. This is very easy to do with a sharp knife by following the natural structure of the meat.
The rib eye roast then becomes a great prime rib dinner like our Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy. The ribs get frozen to use later.
Thos remaining ribs get used in some of the most fall-apart tender and delicious braised beef ribs you can ever eat (recipe below). The ribs saved from two large roasts can easily feed 4-6 people.
Let’s face it, prime rib ain’t cheap, but I am! We always buy standing prime rib when it’s on sale, always buy a roast that’s larger than we need, and always plan for leftovers, like:
Prime Rib Beer and Bacon Chili
Boeuf au Jus French Dip Sandwich
Prime Rib Beer and Bacon Chili Dogs
Prime Rib Hash for Brunch
And of course you can always turn leftover prime rib or any roast beef into a terrific
Simple Beef Barley and Tomato Soup
Like this St. John’s Stout Braised Beef Ribs recipe?
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- 4 lbs beef ribs
- 12 ounces Stout Beer, or other quality beer or red wine
- 4 cups beef stock., If not using homemade, choose a good quality brand, low sodium stock
- 4 slices bacon, crisp cooked & crumbled
- 1/2 cup orange juice
- 1/2 whole nutmeg grated
- 1 tsp cracked black pepper
- 4 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme
- 1/4 tsp ground cloves
- 3 cloves chopped garlic
- 1 red onion, minced
- 1 cup sliced fresh mushrooms, optional
- Cut into individual ribs. Season the ribs with salt and pepper then dredge them in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the ribs easier.
- Transfer the browned beef ribs to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add the remaining ingredients, EXCEPT the mushrooms.
- Place the covered roaster in a 300 degree F oven for about 4 hours or until the meat easily pulls away from the bone. In the last 1/2 hour of cooking time you can add the mushrooms.
- Once fully cooked remove the ribs from the roasting pan and skim the fat from the gravy/jus. I find that a gravy strainer (fat separator) works very well for this. Serve with mashed potatoes and steamed vegetables.
Amount Per Serving Calories 511 Saturated Fat 11g Cholesterol 139mg Sodium 560mg Carbohydrates 9g Fiber 1g Sugar 3g Protein 48g
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