Beer Braised Short Ribs – Dutch Oven

• Meat

  • 4 lb Beef short ribs, cut

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 2 stalks Celery
  • 4 cloves Garlic
  • 1 Parsley
  • 3 sprigs Thyme
  • 1 Yellow onion, large

• Canned Goods

  • 2 cups Beef stock
  • 2 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Beer, Wine & Liquor

  • 18 oz Stout beer

Found on foxvalleyfoodie.com

Description

Directions

• Preheat oven to 375 degrees.
• Add oil to dutch oven on medium high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
• Remove short ribs from dutch oven and set aside.
• Add onions to dutch oven and saute in remaining oil until tender and beginning to brown.
• Add garlic, celery, and carrots and saute for five minutes longer.
• Add tomato paste and sugar, cook for a minute longer.
• Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid. 
• Return meat to the dutch oven and add remaining ingredients. 
• Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
• Taste for salt and adjust as need. This recipe really shines when properly salted.
• The stew can be enjoyed right away, however the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350 degree oven for 1 - 1/2 hours.