Yield: 4 servings as a side
Prep: 15 minutes | Cook: 3 hours
Total Time: 3 hours and 15 minutes

A lovingly braised cut of beef and a glass of cabernet is an age-old match made in heaven. These short ribs are braised with a stout beer to bring a layer of malty richness to the finished dish.

Ingredients

• 4 English Cut Beef Short Ribs
• Salt and Pepper
• ~¼ cup all purpose flour for dusting
• 1 yellow onion
• 2 stalks celery
• 1 large carrot, peeled
• 3 cloves garlic
• 2 tbsp extra virgin olive oil, divided
• 2 sprigs rosemary
• 1 bay leaf
• 1 ½ cups stout or dark beer
• 1 ½ cups beef stock

• 1 bunch of baby carrots, trimmed and washed, or two large carrots cut into ½”
• 4” batons
• 1 cup of beef stock
• 2 tbsp unsalted butter
• 2 tsp fresh chives, chopped
• 2-3 tablespoons whole grain mustard

Preparation

1. Preheat the oven to 350°F.
2. Season the short ribs with salt and pepper, then evenly coat with flour, patting off any excess. Set seasoned and dusted short ribs aside.
3. Dice the onion, celery and carrot into ~½ inch pieces and mix together with the garlic cloves and set aside.
4. Heat a large dutch oven to high heat with one tablespoon of olive oil. Brown the short ribs on all sides, remove and set aside. Drain the drippings from the dutch oven and add one more tablespoon of olive oil. Still cooking on high heat, add the vegetables, season with salt, and stir occasionally until lightly browned. Add the stout, stock, rosemary and bay leaf and return to a boil. Reduce to a simmer and add the short ribs back to the pot - they should be at least ⅔ submerged. Place the lid over the dutch oven and place in the oven to braise for 2-2 ½ hours, or until the meat is fall-from-the-bone tender. If your dutch oven won't accommodate all of the short ribs, braise them in a deep baking dish covered tightly with parchment and foil.
5. While the short ribs are braising, cook the carrots. Heat the butter in a large saute pan and add the carrots in one even layer. Season with a pinch of salt and add the beef stock. Bring to a boil and continue cooking, stirring occasionally, until carrots are tender and beef stock has cooked off nearly all the way. The goal is to cook tender carrots while glazing with the reduced beef stock and butter, yet depending on the thickness of the carrots it may take more stock. Toss the finished carrots with the fresh chives, remove from the pan and set aside.
6. Remove the short ribs from the pot and add to the saute pan with a few spoonfuls (~¼ cup) of the braising liquid (ideally strained). Bring the liquid to a boil and baste the short ribs until the liquid has mostly cooked off (3-5 minutes). Transfer the glazed short ribs to a serving dish, followed by the carrots and a few spoonfuls of whole grain mustard.

Take a look at our recommended pairing below.