Short Ribs Braised in Guinness

By minicoopercraig

Seems like braised short ribs adorn every French and Italian menu in the country these days. And why not? It's an inexpensive dish that takes minimal effort from the chef, but that can still fetch $20+ price tag wherever it's served. Why pay the money for something you can do just as well at home, especially if you can cut the calories in half?

Ingredients

• Short Ribs:
• 1 Tbsp canola oil
• 2 lb boneless short ribs
• Salt and black pepper to taste
• 2 cans or bottles (12 oz each) Guinness Draught
• 2 cups low-sodium beef broth
• 3 large carrots, cut into large chunks
• 2 onions, quartered
• 2 stalks celery, cut into large chunks
• 8 cloves garlic, peeled
• 2 bay leaves
• Gremolata (optional):
• 1/2 cup chopped parsley
• 2 cloves garlic, minced
• Grated zest of 2 oranges or lemons

Details

Servings 4

Preparation

Step 1

Heat the oil in a large skillet or saute pan over high heat. Season all sides of the ribs with salt and pepper. Cook them until a rich brown curst develops on the outside. Remove the ribs and place in a slow cooker. While the pan is still hot, add the beer and scrape up any bits stuck to the bottom witha wooden spoon. Pour the beer over the short ribs.
Add the broth, carrots, onions, celery, garlic and bay leaves to the short ribs. Cook for 4 hours on high or 8 hours on low, until the beef is tender and nearly falling apart. Discard the bay leaves.
If using gremolata, mix the parsley, garlic and orange zest. Serve the beef (along with some of the reduced sauce) over soft polenta or mashed potatoes. Sprinkle with the gremolata (if using).