Ingredients: |
Ingredients: ½ cup all-purpose flour
½ tsp salt or to taste
¼ tsp pepper or to taste
4 lb beef short ribs
2 Tbsp olive oil
1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
6 cloves garlic
2 Tbsp tomato paste
440 ml Guinness stout (1 can)
2 cups beef broth
1 Tbsp liquid smoke (mesquite)
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 Tbsp fresh parsley, chopped
|
Directions: |
Directions:PREHEAT the oven to 375ºF.
IN A shallow plate, whisk together the flour, salt and pepper. Dredge teh short ribs through the flour mixture, making sure all sides are covered in flour.
IN A Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 minutes per side until browned. Repeat with remaining ribs. Remove the ribs from the pot ans set aside.
IN THE same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic.
STIR in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed. Add the short ribs back to the pot and cover with a lid.
PLACE the pot in the oven and cook for 2½ to 3 hours, until the ribs fall off the bone. Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes. |
This recipe for Guinness Braised Short Ribs is from