Stout Beer Braised Short Ribs
Celebrate St. Patrick's Day by cooking these Irish inspired Stout Beer Braised Short Ribs. Rich, hearty and incredibly fall-apart tender! Serve it over colcannon or with some Irish soda bread to soak up all that
INGREDIENTS
4 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Salt and freshly ground pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 leek, white and light green parts only, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 tablespoon all purpose flour
2 cups stout beer
3 cups beef broth
2 tablespoons brown sugar
5 sprigs thyme
2 bay leaves
1 tablespoon Dijon mustard
Chopped parsley to taste
INSTRUCTIONS
Preheat oven to 300 degrees.
Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat the oil in a large Dutch oven, over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.
Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
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