Guinness Braised Short Ribs with Noodles

Serves 8

(American)

                                                                               prep time:  20 minutes

                                                                               cook time:  5 to 7 hours

                                                                               total time:   5 to 7 hours 20 minutes

Ingredients

4 pounds bon-in short ribs
Kosher or sea salt, to taste
freshly grated black pepper, to taste
1 tablespoon extra-virgin olive oil
1 medium yellow onion, roughly chopped
2 cups beef broth
1 ½ cup (1 bottle) Guinness Extra Stout
2 tablespoons brown sugar
½ teaspoon dried thyme
16 ounces baby carrots
2 tablespoons of tomato paste
1 tablespoon spicy brown mustard
4 tablespoons corn starch

1 pound egg noodles, prepared according to package instructions

Preparation

brown the ribs:

1.  Blot the ribs dry with paper towels.  Sprinkle the ribs liberally with salt and black pepper on both sides.

2.  Heat the oil in a large non-stick skillet over medium-high heat.  Brown the ribs on all sides, in batches if necessary, about 8 to 10 minutes.  When thoroughly browned remove the ribs to you waiting slow cooker.

prepare the braising liquid:

Add the chopped onions and sauté for about 2 minutes stirring often.   Add the broth, 1 cup of the beer, the sugar and the thyme to the onions in the skillet and bring to a boil.  When the liquid comes to a boil pour it and the onions over the beef ribs in the slow cooker, cover and turn the slow cooker on to high.  Cook on High for 5 hours or on Low for 7 hours.

bring it all together:

1.  In a 1 cup measuring cup whisk together the remaining ½ cup of beer, ¼ teaspoon each of salt and black pepper and the tomato paste, brown mustard and corn starch.

2.  After the ribs have cooked for 3 ½ hours (for high) or 5 ½ hours (for low) add the baby carrots to the slow cooker, recover and continue cooking for the remaining 1 ½ hours.

finish the braise:

After the appropriate cook time is completed stir in the thickening mixture in the measuring to the slow cooker, replace the cover and cook 15 minutes more or until the sauce is thickened.  If the sauce does not thicken make a slurry of 1 tablespoon corn starch and 1 tablespoon cold water and stir it  into the sauce and cook another 15 minutes or until the sauce thickens.

service:

Serve over buttered egg noodles.

Braised Beef Short ribs with Red Wine Gravy

Braised Beef Short ribs with Red Wine Gravy

serves 6

(America)

                                                                             Prep time: 20 minutes

                                                                             Cook time:  2 hours 30 minutes

                                                                             Total time: 2 hours 50 minutes

The secrets to this delicious beef dish is the long, slow cooking of the short ribs and  the unique gravy.  The gravy is  created by passing  the vegetables through a food  mill and the touch  of balsamic at the very end to finish it off adds interest.  Around our house we say it's a well rounded meal since we get both our meat course and our vegetable side in  one dish.    Don't fuss over the dice size too much since all the vegetables will be . . . essentially pureed in the end.

Ingredients

6 pounds of meaty beef short ribs

1/4 cup all purpose flour

1/2 cup extra-virgin olive oil, divided

3 cups chopped onions

3 cups diced turnips, cut into 3/4 dice

2 cups diced carrots cut into 1/4 inch dice

2 cups diced celery, cut into 1/4 inch dice

8 garlic cloves, crushed and chopped

1/4 pound sun-dried tomatoes (not packed in oil)

1/4 cup fresh thyme sprigs, lightly packed

5 large fresh sage leaves

5 bay leaves

2 cups dry red wine

1 cup port wine

3 cups chicken broth

Balsamic vinegar (optional)

Coarse kosher salt

Freshly ground black pepper

Preparation

Preheat oven to 350°F.  Form a bouquet garni of the thyme, sage leaves, and bay leaves.

brown the ribs:

Place the ribs in a single layer on a baking sheet; sprinkle with coarse salt and freshly ground black pepper and dredge each rib in flour shaking off excess flour and return to the baking sheet.  In a large, heavy Dutch over heat 1/4 cup oil over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch, and return the browned ribs to the sheet.

brown the vegetables:

   

Add the remaining 1/4 cup oil to pot. Add the onions, the turnips, the carrots, the celery, and the garlic; cook until the vegetables are tender and begin to brown, about 12 minutes, stirring often.  

Add sun-dried tomatoes and stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add the wine, the port, and the bouquet garni and simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer.

braise the ribs:

Transfer the Dutch oven to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes.

create the red wine gravy:

After the ribs have had time to rest, carefully transfer ribs to large bowl, keeping meat attached to bones if possible.  Pass all braising liquid and vegetables through food mill into large bowl; return braising liquid to the Dutch oven.  Correct seasoning to taste with coarse salt and freshly ground black pepper and adding a few drops of balsamic vinegar, if desired.

Turn the heat on under the Dutch oven to medium and re-warm the gravy. Return ribs to gravy, cover and simmer to re-warm the ribs, about 5 minutes.

service:

Serve over buttered rice or accompanied by mashed potatoes and a green vegetable.