Guinness Braised Short Ribs


1/2 cup all-purpose flour
1/2 tsp salt or to taste
1/4 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 I used Mesquite
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 tbsp fresh parsley chopped


  • heat up kitchen appliance: heat up the oven to 375 F degrees.
  • Prepare short ribs: in an exceedingly shallow plate whisk along the flour, salt and pepper. Dredge the cut of beef through the flour mixture, ensuring all sides ar coated in flour.
  • Sear cut of beef on all sides: in an exceedingly giant Dutch kitchen appliance, heat the oil over medium-high heat. Add the ribs, solely 1/2 them at a time, don't over crowd them and sear them on all sides, concerning three to four min per facet till bronzed. Repeat with remaining ribs. take away the ribs from the pot and put aside.
  • Saute veggies: within the same pot add the onions, carrot, celery, garlic and saute for concerning three to four minutes or till the onion has softened and also the garlic is aromatic.
  • Deglaze the pot: Stir within the fixings. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and convey to a boil. Season with salt and pepper, if needed. Add the cut of beef back to the pot and canopy with a lid.
  • Transfer to the kitchen appliance and braise: Place the pot within the kitchen appliance and cook for two 1/2 to three hours, till the ribs fall off the bone.
  • Garnish and serve: take away the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.


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