Stout-Braised Short Ribs

by Anthony Nichols

View Profile

High Protein

Soy Free

Nut Free

You’ll want to get cozy for these fall-off-the-bone tender short ribs, braised for three hours in stout beer and beef stock infused with aromas of rosemary and thyme, then topped with chives and crispy onions. Roasted heirloom carrots and a garlicky potato-kale mash complete this satisfying, richly textured meal.

Nutritional facts

Protein

52g

Carbs

49g

Calories

940

Fat

61g

Ingredients

ChivesAll Purpose FlourButterExtra Virgin Olive OilCarrotsRosemaryCeleryOnion PowderGarlic PowderBeef Short RibsBlack PepperTomato PasteGarlicOnionKosher SaltBalsamic VinegarCrispy Fried OnionsYukon PotatoesKaleCocoa PowderThymeStout BeerCanola Oil

Reviews

4.2

Based on 135 reviews

Donna Merriman · 03/04/25

More Anthony Nichols’s delicious meals

Anthony Nichols

Lamb-Almond Meatballs over Farro

Anthony Nichols

Pomegranate Chicken over Almond Couscous

Anthony Nichols

Chicken Berbere Bowl

Anthony Nichols

Roasted Tarragon Chicken

View Our Menu

About Anthony Nichols

As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.