Friday, August 31, 2007

Guinness Braised Short Ribs

This recipe for short ribs was based on one I came across on the NPR website. It is what I made for dinner last night. Serves 3-4 people.

3 lbs bone-in English style beef short ribs (8 pieces)
vegetable oil
2 carrots, cut coarsely
1 stalk celery, cut coarsely
1 medium onion, chopped roughly
2 cloves garlic, crushed
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons tomato paste
2 bottles Guinness Stout
salt and pepper
minced parsley

Preheat oven to 300 degrees. Heat oil in Dutch oven over high heat. Pat ribs dry with paper towels. Coat with flour in a bowl, shake off excess, and brown in Dutch oven. Remove ribs to a plate, pour off all but about 2 tablespoons of oil, enough to saute the vegetables. Add the carrots, celery, and onion. Season with salt and cook until onions begin to soften. Add the garlic, thyme, bay leaf, and tomato paste. I use the tomato paste that comes in a tube. Stir and brown the tomato paste a bit. Then add the Guinness. When it comes up to a boil, add the ribs back in. Then place in the preheated oven for 1.5 to 2 hours, checking on it and stirring every now and then.

Take out of oven and let cool enough to put into the refrigerator. Refrigerate overnight.

The next day, remove and discard solidified fat. Place ribs on a separate plate. Strain the remaining mixture (a coarse strainer is fine) to get rid of the spent vegetables. Put the strained liquid back into the Dutch oven and reduce to desired volume and consistency. Skim liquid if you need to. Taste and season with salt if necessary. Add the ribs back in and reheat them.

When it comes time for dinner, remove the ribs to a serving plate. Season remaining sauce with pepper (and salt if necessary). Remove from heat. Add about 1 tablespoon of butter to the sauce and stir until it melts. Pour the sauce over the short ribs and sprinkle with parsley.

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