Guinness Braised Short Ribs and Mash
Ingredients
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 yellow onion chopped
1 large carrot chopped
2 stalks celery chopped
6 cloves garlic
3 tbsp tomato paste
440 ml Guinness stout (1 can)
3 cups beef broth
1 tbsp liquid smoke - I used hickory
2 sprigs fresh rosemary
4 sprigs fresh thyme
Instructions
Preheat the oven to 375 F degrees.
In a shallow plate whisk together the flour, salt and pepper (You can also add these ingredients to a large zip-lock bag and shake to “dredge”). Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs being careful not to over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Remove the ribs from the pot and set aside.
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.
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.
Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.
Serve hot over mashed potatoes.
Recipe edited from JoCooks.com (Check her website out, she is incredible!)