Guinness Braised Short Ribs
These melt within the mouth Guinness-Braised cut of beef are warm, very soothing, and really tasty, slow cooked in beef broth , and much of fresh herbs. they're so delicious!
INGREDIENTS
1/2 cup all-purpose flour
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper or to taste
4 pounds of prime rib
2 tablespoons of vegetable oil
1 large onion, chopped
1 large carrot, chopped
2 celery sticks, chopped
6 cloves of garlic
2 tablespoons of ingredient
440 ml Guinness stout (1 can)
2 cups beef broth
1 tablespoon of liquid smoke i exploit Mesquite
2 sprigs of fresh rosemary
4 sprigs of fresh thyme
1 tablespoon chopped fresh parsley
INSTRUCTIONS
1.Preheat oven: Preheat oven to 375 degrees Fahrenheit.
2.Prepare the short ribs: during a deep plate, beat together flour, salt and pepper. Dip the cut of beef within the flour mixture, ensuring all sides are coated with flour.
3.Grill ribs on all sides: during a large casserole pan, heat the vegetable oil over medium-high heat. Add the ribs, only half, not an excessive amount of and sear on all sides, about 3-4 minutes per side, until they're golden brown. Repeat with remaining ribs. Remove the ribs from the pan and put aside .
4.Stir fry the vegetables: within the same pan, add the onions, carrots, celery, garlic and sauté for about 3 to 4 minutes or until the onions are tender and garlic is fragrant.
5.Deglaze pot: Add ingredient . Add the Guinness stout, beef stock, smoked liquid, rosemary and thyme to the pot and convey to a boil. Season with salt and pepper, if necessary. Return the cut of beef to the pan and canopy with a lid.
6.Transfer to oven and boil: Put the pan within the oven and cook, 2 1/2 to three hours, until the ribs are faraway from the bones.
7.Garnish and serve: Remove rosemary and thyme from the pan and garnish with parsley. Serve hot over mashed potatoes.
