Anne’s Stout Braised beef short ribs

This is one of our go to comfort meals, super easy and perfect served over riced cauliflower or any carb you love!

Ingredients

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
4 carrots
2 celery stalks
4 cloves garlic
2 tbsp tomato paste
1 tbsp tapioca flour
18 oz of Guinness 
2 cups Beef Bone Broth
6 dates
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)

Directions

  1. Preheat oven to 275 F.
  2. Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
  3. 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.
  4. 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.
  5. 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.
  6.  Add the short ribs, distribute evenly and increase heat to bring to boil.
  7. 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. 
  8. 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.
  9. 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. 
  10. 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.