Ingredients
3 teaspoons olive oil
4 lbs boneless short ribs (2 inch pieces)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 large onion (diced)
3 cloves garlic (minced)
2 carrots (diced)
2 stalks celery (diced)
2 cups beef stock
2 cups Guinness beer
Instructions
- Preheat the oven to 380 degrees F.
- In a large Dutch oven over medium-high heat, heat the olive oil.
- Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side.
- Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned.
- Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes.
- Add 1 cup of beef stock and scrape the bottom of the pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
- Remove short ribs, set aside. Strain the juices from the pan and reduce juices until thickened and use this as a sauce.
- Serve with a fresh green salad or on top of mashed potatoes, if desired.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Beef
- Cuisine: American
