Braised Short Ribs With Dark Beer and Root Vegetables

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READY IN: 3hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in center of oven; preheat to 300°.
  • Heat 2 tablespoons oil in a very large Dutch oven over med-high heat.
  • Season the short ribs with salt and pepper.
  • In batches, add the short ribs to the Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
  • Transfer to a platter.
  • Add the remaining 1 tablespoon oil to the Dutch oven.
  • Add the finely chopped carrot and celery, and decrease heat to medium.
  • Cook, stirring up the browned bits in the Dutch oven with a wooden spatula, until softened, about 3 minutes.
  • Add the shallots and cook until they soften, about 2 minutes.
  • Add the butter and melt.
  • Sprinkle the flour and let bubble for 1 minute.
  • Whisk in the beer, then the stock, brown sugar, mustard, tomato paste, thyme, and bay leaf.
  • Bring to a boil over high heat.
  • Return the short ribs to the Dutch oven, meaty sides down.
  • Cover and bake for 2 hours.
  • Remove from the oven and stir in the parsnips, potatoes, and remaining carrots.
  • Return to the oven and continue baking until the vegetables are tender, about 45 minutes longer.
  • Skim off any fat on the surface, and serve hot, garnished with parsley.
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