Guinness Braised Short Ribs
Serves 4 to 6 people, depending on the number of ribs you make.
- 4 to 6 bone-in short ribs (about an 8 ounce piece, trimming fat if necessary)
- salt (kosher) and fresh cracked black pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, crushed
- 2 medium carrots, chopped
- 4 thyme sprigs
- 1 rosemary sprig
- 1 bottle Guinness Extra Stout (or your own favorite dark & malty Irish Beer)
- 1 1/2 cup beef stock (or 1 cup beef stock and ½ cup brewed coffee)
- Preheat oven to 350° F.
- Season all sides of the short rib with salt and pepper.
- Heat a heavy, oven safe pan over high heat. Add olive oil to pan and let it heat for a moment. Sear all sides of the short rib about 1-2 minutes per side. Remove from pan and set aside.
- Add onion and carrot, sauté 3-4 minutes. Add garlic and sauté 1-2 minutes more.
- Deglaze with beer, scraping up bits from bottom of pan. Bring to boil.
- Return short ribs to pan. Add beef stock, thyme and rosemary.
- Cover pan and bake for 2.5 to 3 hours, until meat is tender.
- Separate the fat from the drippings, and use the remaining drippings (thickening with a roux or by reduction if desired) as a sauce at service.