The rich quality of the short ribs elevates an ordinary stew into a more succulent dish. The faint bitterness of the Guinness, paired with the acidity of the wine and tomatoes, highlights the flavor of the meat and provides a sauce you will want to mop up with bread or potatoes. Here is the recipe for Guinness Braised Short Ribs.
Active Time – 30 minutes, Cooking Time – 1 ½ hours
Ingredients
4 tablespoons olive or canola oil
2 large yellow onions, diced into large, uniform pieces
4 lbs. boneless short ribs, cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
1 leek, white part only, sliced lengthwise and then into half-moon discs
2 celery stalks, cut into 2-inch pieces
1 lb. white mushrooms, cut in half
2 tablespoons tomato paste
3 garlic cloves, thinly sliced
1 ½ cups red wine
2 12oz. bottles Guinness or other stout
3 sprigs thyme
2 tablespoons all purpose flour
3 sprigs rosemary
2 dried bay leaves
10 peppercorns
Veal stock
2 tablespoons unsalted butter
Salt and pepper
Preheat oven to 325˚F
Directions
Pat short ribs dry and season with salt and pepper. Heat a large, heavy-bottomed pot and add 2 tablespoons of oil. When oil is shimmering but not smoking, sear ribs in batches for 1 to 2 minutes on either side until lightly browned. Remove from pan. Be careful not to crowd the pan or the meat will not brown.
Once all meat has been seared and removed from the pan, add onion, carrots, leeks and celery and cook for 7 to 8 minutes, until all vegetables are lightly browned. Add mushrooms, tomato paste, and garlic and cook another 2 to 3 minutes. Then, add wine and scrape up browned bits from the bottom of the pan. Add Guinness. Wrap thyme, rosemary, bay leaves and peppercorns in cheesecloth, tie securely, add to the pot, and bring to a boil.
When the liquid has been reduced by half, add short ribs and enough veal stock to submerge the ribs more than halfway. Bring to a boil, reduce to a simmer, and add another 2 cups of stock. Cover tightly and place in the oven for 1½ hours, occasionally stirring and adding more stock, if needed. When meat is fork-tender, remove the pot from oven and allow to cool. Take out short ribs and set aside. Strain liquids, put back on the stove, and bring to a low simmer.
Combine flour and butter with your fingers until it is fully mixed and forms a paste. Add to the sauce, whisk well to prevent lumps, and stir until combined. This thickens the sauce. Serve meat with sauce drizzled on top.
