Total Time
3hrs 40mins
Prep 10 mins
Cook 3 hrs 30 mins

A savory short rib recipe adapted from The Hungry Mouse - http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/

Ingredients Nutrition

Directions

  1. Add olive oil to a large, heavy-bottomed pot, and set the heat to medium high. Put the short ribs in the pot.
  2. Sprinkle the ribs with a little kosher salt, and brown them evenly on all four sides. Each should have a crust.
  3. Add onion and celery and stir to distribute them.
  4. Add Guiness and stir with a wooden spoon, scraping up any browned bits.
  5. Add bay leaves, black pepper, and garlic powder, and stir to combine.
  6. Increase the heat to high until the liquid comes to a boil.
  7. Lower the heat to low, and cover the pot tightly.
  8. Check after about 15 minutes to be sure the liquid is at a low bubble; decrease the heat further if boiling more rapidly.
  9. Cook at this low bubble for about 3 hours (or in 300 degree oven for about 2-1/2 hours).
  10. Skim off extra fat from the top of the mix when cooking is finished.
  11. Serve as desired, perhaps with sauerkraut and noodles or baked potatoes.