Once in a while, I love cooking my Armenian ancestral rustic ancient recipes. This dish was the pride of my older brother Alex who was convinced that his recipe was the best. It’s probably one of the most simple recipes, but magic happens when the ingredients immerse together in it’s slow cooking process. This dish highlights tender short ribs, hearty vegetables, and a beer-based broth, creating a rich and flavorful stew.
Ingredients
- Beef Short Ribs (bone-in), about 2-3 pounds
- Dark or Amber Beer – 1 cup
- Vegetables: Potatoes, tomatoes, bell peppers, onions
- Seasoning and Herbs: Bay leaves, salt, black pepper, fresh parsley (for garnish)
- Olive Oil for browning the meat
Preparation Steps
- Brown the Short Ribs: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the ribs with salt and pepper, then brown them on all sides until caramelized. Set the ribs aside.
- Layer Vegetables and Meat: Layer the vegetables and browned ribs back into the pot, alternating layers to mix flavors well. Add bay leaves and additional salt and pepper.
- Add Beer and Simmer: Pour beer into the pot, ensuring it covers about half the ingredients. If needed, add a bit of water or broth. Bring the mixture to a simmer, then lower the heat, cover, and cook for about 2-3 hours, until the meat is tender and falling off the bone.
- Serve: Garnish with fresh parsley and serve with bread to soak up the broth.
