Make and share this Braised Short Ribs With Dark Beer and Root Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 413.7, Fat 22.7, SaturatedFat 10.7, Cholesterol 40.7, Sodium 880, Carbohydrate 42.2, Fiber 3.6, Sugar 7.9, Protein 5
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