Ingredients

The following ingredients have 8 Servings
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 4 pound beef short ribs
  • 2 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 large carrot (chopped)
  • 2 stalks celery (chopped)
  • 6 cloves garlic
  • 2 tablespoon tomato paste
  • 440 ml Guinness stout ((1 can))
  • 2 cups beef broth
  • 1 tablespoon liquid smoke (I used Mesquite)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon fresh parsley (chopped)

Instruction

  • Preheat oven: Preheat the oven to 375 F degrees.
  • Prepare short ribs: In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.
  • Sear short ribs on all sides: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.
  • Saute veggies: In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic. 
  • Deglaze the pot: Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed. Add the short ribs back to the pot and cover with a lid.
  • Transfer to the oven and braise: Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.
  • Garnish and serve: Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.