My husband had decided he wanted to try goat ribs while picking up our CSA share from Farm to Family. His original intention was to smoke them, but then found himself without a smoker so I started my own thoughts on it. I came up with a Stout Braised Goat Rib Stew. We served it over wild rice, but polenta or quinoa or thick toast would be just as great. This recipe is a great budget meal. It is extremely pleasingly delicious, can easily be manipulated to feed many, and relatively inexpensive in relation to how many it serves.
To make this dish as awesome as it was at our table give it the full two days to get the flavors dancing together.
First make the rub:
1/3 cup brown sugar
1 T smoked paprika
1 heaping T curry powder
2 tsp cumin
2 tsp dry mustard
salt and pepper
Mix it together then rub, pat, heap onto ribs. Allow to refrigerate for an hour. Meanwhile…..
2-3 celery ribs
8 cloves garlic
5 large, juicy tomatoes (save all their juices)
Move rack to bottom 3rd of oven and preheat to 375.
4 T olive oil in a dutch oven
Brown meat. Allow spices to fall into pot.
Set meat aside once well browned. Add all chopped vegetables except tomatoes. Allow to soften then add:
40 oz stout beer
3 cups stock (anything but fish)
tomatoes with juices
any extra dry rub from marinade
2 bay leaves
in 3-5 minutes once starting to combine add ribs deep into juices.
Remove from stove top and put into oven and cook for 2 1/2 hours.
Let cool completely then refrigerate for tomorrow night.
The next day:
Preheat oven to 350. Remove any fat on top of liquid. Cook dutch oven for 1 1/2 hours.
remove meat from bone.
add meat to sauce and simmer uncovered for 20-30 minutes to reduce by 1/2.
Meanwhile prepare quinoa, toast, rice, whatever you are putting under stew.
*Feel free to add potatoes, hardy greens, or whatever you have in your kitchen to it. This is a stew, it can be interpreted to use what you have on hand. You can also leave meat on bone if you prefer for presentation…I would cut them into individual ribs if choosing to do so
Serve. Freeze remaining stew (completely chilled) for another cold winter’s night when you need a fast meal to warm you up!
About the Author, Kate
I had to teach myself to cook and began to learn how to create the dishes I had eaten in my own kitchen. Before long, as my own kitchen confidence grew, friends were calling, texting, emailing daily to ask what they should have for dinner or how to prepare this or what to do what that. And that is how this site came to be.