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Feb 26, 2005 11:22 AM

please help me fix my short ribs

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I am trying the Stout Braised Short Ribs in this months Gourmet (I always do Daniel Boulud's red wine version which is phenomenal), but it has a bitter after taste. I assume it's from the Guinness. Luckily, I always ake the ribs long enough to allow them to cool and reheat. How can I fix the bitterness? would adding some brown sugar help?

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  1. I once made a meat dish with stout that did not turn out well either.

    The way I would fix it is to dilute the broth with a concentrated paste of low salt beef broth (I use Minor's). You might also try cooking the sauce down with carrots, celery & onions (lg then discard) to impart a more vegetable-sweet flavor (to drown out the bitter taste). Good luck!