Braised Short Ribs With Dark Beer And Root Vegetables

Total Time: 3 hrs 45 mins Preparation Time: 1 hr Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil, divided
• 5 lbs short ribs, cut into 3-inch lengths
• 2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 3 medium carrots (1 finely chopped and 2 cut into 1-inch chunks)
• 1 small celery rib, with leaves finely chopped
• 1/2 cup coarsely chopped shallot
• 8 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 (12 ounce) bottles dark beer
• 2 cups beer stock
• 2 tablespoons dark brown sugar
• 1 tablespoon dijon mustard
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 medium parsnips, cut into 1-inch chunks
• 2 large red potatoes, unpeeled, cut into 1-inch chunks
• chopped fresh parsley, for garnish

Recipe

• 1 position a rack in center of oven; preheat to 300°.
• 2 heat 2 tablespoons oil in a very large dutch oven over med-high heat.
• 3 season the short ribs with salt and pepper.
• 4 in batches, add the short ribs to the dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
• 5 transfer to a platter.
• 6 add the remaining 1 tablespoon oil to the dutch oven.
• 7 add the finely chopped carrot and celery, and decrease heat to medium.
• 8 cook, stirring up the browned bits in the dutch oven with a wooden spatula, until softened, about 3 minutes.
• 9 add the shallots and cook until they soften, about 2 minutes.
• 10 add the butter and melt.
• 11 sprinkle the flour and let bubble for 1 minute.
• 12 whisk in the beer, then the stock, brown sugar, mustard, tomato paste, thyme, and bay leaf.
• 13 bring to a boil over high heat.
• 14 return the short ribs to the dutch oven, meaty sides down.
• 15 cover and bake for 2 hours.
• 16 remove from the oven and stir in the parsnips, potatoes, and remaining carrots.
• 17 return to the oven and continue baking until the vegetables are tender, about 45 minutes longer.
• 18 skim off any fat on the surface, and serve hot, garnished with parsley.