This is one of our go to comfort meals, super easy and perfect served over riced cauliflower or any carb you love!
4 lbs short ribs*, bone-in, individually English cut
2 Tbsp coarse salt
2 tsp ground black pepper
2 Tbsp good oil, like Avocado oil or Safflower oil
1 yellow onion
2 celery stalks
4 cloves garlic
2 tbsp tomato paste
1 tbsp tapioca flour
18 oz of Guinness
2 cups Beef Bone Broth
1 sprig sage
4 sprigs thyme, (more for garnish)
1 tbsp Dijon mustard
Slurry (1 tbsp tapioca flour or corn starch mixed in 2 tbsp cold water)
- Preheat oven to 275 F.
- Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
- Over medium-high heat the oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
- Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the tapioca flour and tomato paste stir and cook for about a minute.
- Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef broth, the bay leaves, sage, thyme and dates.
- Add the short ribs, distribute evenly and increase heat to bring to boil.
- Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
- When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.
- If you want to make a gravy from the braising liquid first scoop out the vegetables and set aside. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
- Heat a pan over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.