Short Ribs

Sun Oven braised short ribs are amazingly easy to prepare yet fancy enough for company.

Solar Stout Braised Short Ribs


4 pounds beef short ribs

Salt and pepper to taste

3 tablespoons vegetable oil

2 onions, diced

3 carrots, peeled and diced

2 stalks celery, diced

6 cloves garlic, chopped

2 cups stout or dark beer


Set Sun Oven out to preheat.

Pat the ribs dry with paper towels and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in batches, brown the ribs on all sides, about 3 minutes per side. Transfer the browned ribs to a large pot or Dutch oven. To the same skillet add the onions, carrots, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the vegetables to the pot with the ribs. Pour the stout over the meat and vegetables. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 4 to 5 hours.

Makes 8 servings.


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