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Ingredients
- - 1 T. canola oil
- - 2 lb boneless short ribts
- - salt and 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 of saute pan over high heat. Season all sides of the ribs with salt and pepper. Cool them until a rich brown crust develops on the outside. Remove the ribs and place then in a slow cooker. While the pan is still hot, add the beer and scrape up any bits stuck to the bottom with a wooden spoon. Pour the beer over the short ribs.
- Add the broth, carrots, onions, celery, garlic, and bay leaves to the short ribs and set the slow cooker to high. Cook for 4 hours, 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).
Each serving has 540 calories, 26g fat (9g saturated), 660mg sodium
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