So here it is, my version of a very popular Braised Beef Short Ribs recipe that was inspired from Bon Appetit. The main difference between my recipe and theirs is the only the obvious one, BEER. Deep, bold and dark is the only way to do when using good cuts of red meat. Instead using the traditional Cabernet Sauvignon, which to be honest is one of my favorite types of wines, I choose to use an Extra Stout from Guiness and a bit of Amber Honey to counter act the bitterness of the Stout. The end result is devine and as my dinning partners said at the dinner table, “I could just sleep in this meal”; implying comfort and happiness.
- 5 pounds bone-in beef short ribs, cut crosswise into 2′ pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, sliced lengthwise and separated
- 3 medium carrots, peeled, chopped
- 16 – 20 Baby Bella Mushrooms, sliced
- 3 Fresh tomatoes, chopped, 1 red, 1 orange and 1 yellow
- 1 12 oz bottle of Guiness Extra Stout
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- Age the ribs. I like to age my beef ribs by rubbing them with a mixture of baking powder, salt, hungarian paprika and just a pinch of Ajo or Chipotle pepper. I then wrap it in wax paper and put in the back of the refrigerator for 24 – 48 hours.
- Bring your meat to room temperature prior to cooking. This can take anywhere from 4 – 6 hours depending on how cold you keep your refrigerator.
Preheat oven to 350°.
- Preheat Dutch oven on Medium High heat (8 out of 10).
- Prepare Vegetables. I usually do this with my son. I do the cutting and he does the piling, always remember to keep a bowl of candy near by for encouragement.
Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 5 minutes per batch. Transfer short ribs to a plate.
Add Onions, Mushrooms and Garlic to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add Tomatoes, Carrots and herbs; cook, stirring constantly, until well combined about 3-5 more minutes. Stir in Guiness, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer for about 25 minute
Transfer to oven and cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or cabbage with sauce spooned over.