Ingredients
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2 tablespoons (30 milliliters) canola oil, divided
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4 English cut short ribs (10-12 centimeters long)
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1 teaspoon (5 grams) kosher salt
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1/2 teaspoon (3 grams) freshly ground black pepper
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4 carrots, peeled and roughly chopped
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3 celery stalks, roughly chopped
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1 yellow onion, roughly chopped
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5 cloves garlic, smashed and peeled
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1 tablespoon (10 grams) finely chopped rosemary
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2 tablespoons (30 milliliters) tomato paste
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350 milliliters bottle of stout (about 1 1/2 cups)
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2 cups (475 milliliters) reduced-sodium beef broth, plus more if needed
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1-1/2 tablespoons (25 grams) unsalted butter
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1-1/2 tablespoons (25 grams) all-purpose flour
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1 tablespoon (8 grams) finely chopped parsley
Directions
- Preheat the oven to 375°F (190°C).
- Heat one tablespoon (15 milliliters) canola oil in a Dutch oven over medium-high heat. Season short ribs liberally with salt and pepper and sear until well browned on each side, about six minutes total, flipping halfway. Remove ribs to a plate and set aside.
- Heat remaining canola oil in Dutch oven; add carrots, celery, onion, garlic and rosemary. Cook until onions have softened, about five minutes. Stir in tomato paste and cook for one minute.
- Add short ribs back in to Dutch oven with stout and stock and bring to a boil (braising liquid should come to within 1-1/2 centimeter of top of ribs, add more stock if needed). Reduce heat to a simmer and cook uncovered for 15 minutes.
- Cover Dutch oven and transfer to oven. Braise for two hours.
- Remove from oven. Transfer meat and bones to a plate and allow the remaining broth to cool for ten minutes. Strain out vegetables and discard, reserving braising liquid.
- Melt butter over medium-low heat in a large non-stick skillet. Whisk in flour and cook, stirring, for one minute. Gradually whisk in the braising liquid and allow to cook until slightly thickened, about one to two minutes, adding a splash more broth if sauce is too thick. Add ribs to sauce to skillet along with finely chopped parsley to serve.
