Fall Camping Recipe

Fill everyone’s bellies at the campground with tender, delicious beer braised short ribs this fall! You’ll love how easy this recipe is and how much flavor is packed into every bite. Get the full fall camping recipe below.

Ingredients:

Recipe adapted from one on JoCooks.com

1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
4 lb. beef short ribs
2 tbsp. olive oil
1 large onion
1 large carrot
2 stalks celery
6 cloves garlic
2 tbsp. tomato paste
440 ml Guinness stout (1 can)
2 c. beef broth
1 tbsp. liquid smoke
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 tbsp. fresh parsley

Instructions:

Wash and dry all produce.
Preheat the oven to 375 degrees.
Peal the onion and carrot, then trim the celery. Roughly chop all vegetables and the parsley.
Combine the flour with salt and pepper to taste.
Coat the ribs in the mixture, ensuring that all sides are completely covered.
In a large Dutch oven, heat a drizzle of oil over medium-high head.
Layer the short ribs on the bottom of the Dutch oven, being careful to not over-crowd them.
Sear each side for 3-4 minutes each until browned to desired brownness.
Repeat in batches until all the ribs are seared and set them aside to rest.
Add another drizzle of oil to the Dutch oven and dump in the onions, carrots, and celery. Sauté for 3-4 minutes until the onions are just soft. Add the garlic and sauté for another 30 second until the garlic is aromatic.
Stir in the tomato paste, Guinness, beef broth, liquid smoke, rosemary, and thyme to deglaze the pan. Using a wooden spoon, carefully scrape the browned bits off the bottom.
Cover and bring to a boil. Season with salt and pepper and then add in the short ribs.
Replace the cover and cook in the oven for 2 1/2-3 hours or until the ribs are falling off the bones and extremely tender.
Carefully remove the rosemary and thyme and sprinkle with parsley and serve hot!

We highly recommend making mashed potatoes to go with this meal or having a hearty bread to serve with it.