Not much is better than perfectly braised, fall-off-the-bone, melt-in-your-mouth short ribs. Add in the sweetness of one of my all-time favorite beers and you get a rich and complex flavor that deserves to be savored. This dish is even better the next day after the flavors sit and mature.
Makes: 8 servings
Serving size: 6oz (170g)
Prep time: 15 minutes
Cook time: 2 hour 30 minutes
INGREDIENTS
3 tbsp extra virgin olive oil
3lb (1.4kg) boneless beef short ribs, cut into 11⁄2-inch (3.75cm) pieces
kosher salt and freshly ground black pepper
1 large yellow onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, cut into 1⁄2-inch (1.25cm) pieces
2 cups low-sodium beef stock, divided
1 pint (470ml) Guinness beer
DIRECTIONS
1 In a Dutch oven on the stovetop over medium-high heat, heat the olive oil until shimmering. Season the short ribs with salt and pepper, place in the Dutch oven, and sear until brown, about 5 minutes per side.
2 Remove the ribs from the Dutch oven and set aside. Add the onion and garlic to the Dutch oven and sauté until they’re lightly browned, about 5 to 6 minutes, using a wooden spoon to scrape any brown bits from the bottom of the Dutch oven.
3 Add the carrots and celery and cook for 5 minutes more. Add 1 cup of beef stock and continue to scrape the bottom of the Dutch oven.
4 Return the ribs to the Dutch oven and add the beer and the remaining 1 cup of beef stock. Season with salt and pepper, bring to a simmer, and cook uncovered for 20 minutes.
5 Preheat the oven to 380°F (193°C). Cover the Dutch oven, place in the oven, and cook for 2 hours.
6 Remove the stew from the oven and serve immediately.
per serving