This dish only gets better as time goes on, so if you’re having a party and don’t feel like being in the kitchen go ahead and prepare this the day before and then plop it in a crock pot to warm up.
Go ahead and substitute any smoked porter, Rauchbier, or even a dry stout like Guinness if you can’t find the Red Willow.
Also, you can make your own cajun seasoning with 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/4 tsp salt, 1/4 tsp cracked pepper, 1/4 tsp dried oregano, 1/4 tsp onion powder, 1/4 tsp garlic powder. Mix and measure out the needed quantity. 
Smoked Porter Braised Cajun Short Ribs
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
Description
Rich and flavorful smoked porter braised Cajun short ribs that become more delicious as they sit, perfect for make-ahead meals.
Ingredients
- 2.5 lbs (1.13 kg) short ribs
- 2 tablespoons Cajun seasoning
- 4 tablespoons vegetable oil, divided
- 1 large yellow onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 4 garlic cloves, minced
- 3 sprigs fresh thyme
- 1 cup smoked porter or substitute with Rauchbier or dry stout like Guinness
- 2 cups beef stock
- Salt and pepper, to taste
Instructions
- Pat the short ribs dry with paper towels. Season generously with the Cajun seasoning, ensuring all sides are coated.
- Heat 2 tablespoons of the vegetable oil over medium heat in a heavy pot, such as a large saucepan or Dutch oven, with a lid. Once the oil is hot, add the short ribs and brown them on all sides, about 8-10 minutes. Remove the ribs and set aside.
- Add the remaining 2 tablespoons of oil to the pot. Add the onions, carrots, and celery, and cook for 5-7 minutes until the onions are soft and translucent.
- Add the minced garlic and thyme sprigs, cooking for an additional 1-2 minutes until the garlic is fragrant.
- Pour in the smoked porter, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Return the short ribs to the pot. Add the beef stock, ensuring the ribs are mostly submerged. Bring to a simmer.
- Cover the pot with a lid and transfer to a preheated oven at 325°F (163°C). Braise for about 2 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven. Skim off any excess fat from the surface of the liquid. Season with salt and pepper to taste before serving.
Notes
This dish can be prepared a day in advance and reheated in a crock pot, making it ideal for parties. If you can’t find smoked porter, substitute with Rauchbier or a dry stout like Guinness. Make your own Cajun seasoning if needed using the provided spice mix. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 50 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 120 mg
