5 1/2 lbs bone-in beef short ribs
2 12 oz. bottles of Guinness, plus 1/2 cup for finishing sauce
1 Tbsp. salt
1 tsp. fresh ground black pepper
2 Tbsp. vegetable oil
2 Tbsp. Extra-virgin olive oil
1 medium onion, roughly chopped (about 1 cup)
2 celery stalks, roughly chopped (about 1 cup)
1 large carrot, peeled and roughly chopped (about 1 cup)
1 tsp. heaping, tomato paste
1 Tbsp. flour
2 c. cheap red wine (I usually use Rex Goliath)
2 sprigs fresh thyme
2 bay leaves
4 c. beef broth
2 c. water
– for Onion Puree (Finishing Sauce)
2 Tbsp. vegetable oil
1 large Vidalia (sweet) onion, sliced (about 1 1/2 c.)
1 1/2 c. water
1/4 tsp. salt
1/8 tsp fresh ground black pepper
1/3 c. fresh celery leaves, for garnish
1. Pour two bottles of Guinness over the ribs. Let marinate in the fridge 12 – 24 hours. Turn over the meat at least once during marinade time.
2. Remove ribs from fridge and let come to room temperature, about an hour.
3. Pre-heat oven to 400°.
4. Remove ribs from beer, pat dry with paper towels, and season on all sides with salt and pepper.
5. Heat oil, in large dutch oven, over medium-high heat, until smoking.
6. Working in batches, add ribs to oil. Turn the ribs every couple of minutes until seared and caramelized on all sides – about 8 minutes, total. Reserve on clean plate. Repeat until all ribs are seared. (This is a very smoky process – open a window, use a fan, etc.)
7. After last batch of ribs are caramelized and removed from the pan, wipe the pan completely with a damp paper towel to remove any searing bits (these would burn).
8. Return the pan to the stove over medium heat.
9. Add extra-virgin olive oil. Add the chopped onions, celery, and carrots.
10. Cook the veggies, stirring often to prevent sticking, for 4 – 6 minutes.
11. When veggies are softened, add the tomato paste and stir to coat the veggies. Let cook for about 30 seconds (you should smell yummy caramelizing tomatoes).
12. Add the flour, stirring for about 30 seconds to prevent sticking/burning while toasting.
13. Add the red wine. Scrape the bottom of the pan gently to release the flavor that was stuck to the pan.
14. Add the thyme and bay leaves.
15. Raise the heat to high and let sauce cook for 5 minutes, until the sauce has thickened and the wine has reduced by 3/4.
16. Wipe down the sides of the pan with a damp paper towel/cloth above the liquid line.
17. Return the ribs to the sauce.
18. Add the beef broth and water.
19. Stir everything together.
20. Bring liquid to a boil.
21. Cover the pot, place on middle rack in the oven.
22. Cook everything for 2 1/2 – 3 hours, turning the ribs every hour.
While the ribs are cooking, prepare the Onion Puree:
23. Heat the veggie oil in a medium-sized saucepan over high heat.
24. Add the sliced onions, stirring and coating with the oil.
25. Cook the onions for about 1 minute, until just starting caramelization.
26. Turn the heat down to medium. Cook for 5 minutes, until golden brown.
27. Add the salt, pepper, and water
28. Stir to combine everything. Continue cooking for 10 minutes longer.
29. Pour entire contents of saucepan into blender.
30. Starting on the lowest speed and working up, blend for 30 seconds, until everything is liquefied.
31. Pour the puree into a bowl and set aside for later.
When ribs are fully cooked and shortly before serving:
32. Remove the ribs from the sauce and place on serving platter.
33. Strain the cooking juices into a medium-sized saucepan.
34. Using a spoon, press the mush through the strainer to get all the juice.
35. Add the remaining 1/2 c. of Guinness and the onion puree to the saucepan.
36. Warm over medium heat.
37. Pour the sauce over the short ribs.
38. Garnish with the celery leaves
39. Serve immediately.