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“Also, it’s just a sexy dish.”

King Porter Stomp Short Ribs

Our chocolate porter King Porter Stomp is one of those beers that seems to go well with just about everything. Whether a main course or dessert, the chocolate notes and roasty flavors in King Porter Stomp make it perfect for nearly every meal.

We charged our Head Chef JP Thomas with coming up with a recipe using King Porter Stomp, and he didn’t disappoint. These chocolate porter short ribs will hit the spot, with the subtle chocolate notes in King Porter Stomp bringing out a variety of flavors in the beef, chasing away the winter doldrums. Serve with your favorite mashed potato or risotto recipe for a meal everyone will love!

“Short ribs are delicious,” JP says. “I used to do a dish that was coffee and chocolate rubbed braised short ribs, so I played off of that idea for this dish. The short ribs are rich because of the high fat, so when you braise them for three hours, all of the beefiness and sweetness of the ribs will come together. The sweetness of the ribs and the dark, caramelized flavors of the beef will be enhanced by the beer.

“Also, it’s just a sexy dish.”


Serves 6

6, 10oz short ribs
2 cans (24oz) King Porter Stomp
2.5 cups beef broth
1 leek, white and light green parts, thinly sliced
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, smashed
3 tbsp vegetable oil
2 oz tomato paste
2 bay leaves
3 sprigs rosemary
6 sprigs thyme
6 sprigs flat parsley
Salt and Pepper


  1. Preheat oven to 325°
  2. Generously season the short ribs with salt and pepper. In a large Dutch oven, heat oil until hot but not smoking. Sear ribs on all sides until golden brown, about 2-3 minutes a side. Set aside.
  3. Discard fat in the Dutch oven leaving about 2 tbsp. Lower heat to medium, add vegetables and saute until softened, about 3 to 4 minutes.
  4. Add tomato paste and herbs, stir into vegetables. Then add beer and stock bring to boil.
  5. Once boiled, remove from heat, add ribs, cover with foil, and top with the lid. Place into a preheated 325° oven for 2.5 to 3 hours.
  6. Serve over a bed of risotto or mashed potatoes. Skim fat off braising liquid, strain liquid, and drizzle over meat and potatoes. Serve with a can of King Porter Stomp.

If you get the chance to try this awesome recipe, let us know how it turned out! King Porter Stomp is available on draft now and cans will be available early next week.