Guinness-Braised Short Ribs - Serves 4
You will need:
3 lb short ribs (long cut), cut into 2-inch pieces 2 tablespoons olive oil
Kosher salt & freshly ground black pepper 1 leek, stem removed
1 medium onion, peeled 2 medium carrots, peeled
1 cinnamon stick 1 tablespoon tomato paste
2 11oz bottles of Guinness 2 cups chicken stock
Zest of 1 orange Zest of 1 lemon
4-5 springs of thyme 1 bay leaf
Preheat oven to 300◦ F. Place a large oven-safe soup pot or Dutch oven over high heat. Season short ribs generously with salt & pepper. Add 1 tablespoon of the oil to the pot, let heat for a few seconds until almost smoking, then add the meat skin side down. Let brown for about 5 minutes, flip, and brown other side for 5 minutes.
Meanwhile, cut the leek into big chunks and soak in a bowl of cold water, separating the layers to make sure each is well cleaned. Roughly chop the onion & carrot into medium size pieces. This should yield about 3 cups leeks & 2 cups each of carrot and onion.
When the ribs have finished browning, remove from pan and place on a plate. Drain off all fat and discard. Heat remaining oil over high heat and add the veggies and cinnamon stick. Season with salt & pepper to taste and let cook undisturbed for 2 minutes, then stir. Let veggies sauté for 8-10 minutes. Add the tablespoon of tomato paste and stir to coat the veggies.
Deglaze the pan with the Guinness & chicken stock, scraping browned bits from bottom of pan. Add the zests, thyme springs, bay leaf, and short ribs. Bring pot to a boil. Reduce heat so that the liquid is just simmering, cover and place in the oven.
Braise for 2 hours. Remove pan from oven and taste one of the short ribs. If the meat is very tender & nearly falling of the bone, the ribs are done. If not, return the pot to the oven, testing every 15 minutes until done.
Remove the ribs from the liquid to a bowl or plate. Strain the braising liquid, discarding the solids. Pour liquid into tall narrow vessel and let chill in refrigerator for at least 10 minutes. Skim fat from surface and discard. Return ribs to pan, cover with liquid and bring back to a simmer. Serve immediately.
*Note: I did not strain out liquid or separate the solids. I used the cooked veggies & liquid as a ‘gravy’ over Colcannon.