BRAISED SHORT RIBS WITH DARK BEER AND ROOT VEGETABLES

Braised Short Ribs With Dark Beer and Root Vegetables image

Provided by ratherbeswimmin

Categories Meat

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 19

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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

Steps:

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.