Every March I get out my "Guinness File" and start making some of my favorite things to celebrate all things Irish. Here's to Arthur Guinness!
Guinness Short Ribs
1/4 cup packed dark brown sugar
1 tablespoon paprika
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4 inch pieces
4 medium leeks (white and pale green parts only) chopped (2 cups)
3 tablespoons olive oil
4 carrots, chopped (2 cups) into medium size pieces
3 celery ribs, chopped (1.5 cups) into medium size pieces
2 bay leaves
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
1 440 ml can of Guinness
2 (14 to 15 oz) cans diced tomatoes
1. Preheat oven to 375F with rack in lower third of oven.
2. Combine brown sugar, paprika, curry powder, cumin, pepper, salt.
3. Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture.
4. Wash leeks in a bowl of cold water and drain completely.
5. Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side.
6. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally until vegetables begin to soften (about 3 mins). Add garlic and cook, stirring, 1 minute.
7. Add broth, beer and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered.
8. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2.5 hours. Skim off excess fat from surface of sauce. Remove and discard bay leaves.
Short ribs improve in flavour if braised 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350F oven until hot (1 to 1.5 hours).