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.
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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 1/2 lbs (1.13 kg) short ribs
- 2 tbsp Cajun seasoning
- 4 tbsp (60 ml) 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 (240 ml) smoked porter or substitute with Rauchbier or dry stout like Guinness
- 2 cups (480 ml) 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 tbsp 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 tbsp 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
If You Liked This Recipe, You’ll Love These
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- Mole Poblano Chili made with Smoked Porter
- The Art of Cheese — Macaroni with Aged Havarti and Mesquite Smoked Ribs
- Smoked Pomegranate Chipotle Barbecue Ribs
Frequently Asked Questions
What can I use instead of smoked porter if I cannot find it?
The article says to substitute any smoked porter, Rauchbier, or a dry stout like Guinness. The recipe calls for 1 cup (240 ml) of beer — the smoky or roasted character of these styles is what complements the Cajun seasoning in the braise. 
Can I make this dish the day before a party?
Yes — the article says this dish only gets better as time goes on and specifically recommends preparing it the day before, then reheating it in a crock pot. This makes the 2-hour braise at 325°F (163°C) much easier to manage around a party schedule.
How do I make my own Cajun seasoning if I do not have any on hand?
The article provides the blend: 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, and 1/4 tsp garlic powder. Mix together and measure out the 2 tbsp the recipe requires.
How do I know when the short ribs are done braising?
After about 2 hours in a 325°F (163°C) oven, the meat should be tender and falling off the bone. Remove from the oven, skim any excess fat from the braising liquid surface, and season with salt and pepper before serving.
