10-hour guinness braised short ribs
easy prep and set-it-and-forget-it braising make this recipe a family favorite. Once in the oven, you can pretty well forget about it, unlike smoking the ribs.
our short ribs are packaged approx. 3lbs / pack.
ingredients
3-6 pounds wagyu beef short ribs
1 tablespoon salt
1.5 teaspoons freshly ground black pepper
3 tablespoons olive oil
2 carrots, peeled and chopped
2 celery ribs, chopped
1 onion, chopped
24 ounces guinness stout
1.5 cups veal stock
1 cup port wine
1/3 cup balsamic vinegar
1 sprigs thyme
Preparation
preheat oven to 250 degrees f.
season short ribs with salt and pepper. heat the olive oil in a large saute pan over medium-high heat. sear short ribs on all sides until well browned, about 10 minutes. remove short ribs from pan and transfer to a large, oven-safe dutch oven.
add carrots, celery, and onions to dutch oven and cook over medium heat until vegetables are tender, about 5 minutes. add guinness stout, veal stock, port, balsamic vinegar, and thyme and bring to a boil. cover and place in the oven.
braise the short ribs until the meat falls off the bone and they are tender to touch, 8 to 10 hours.
remove from oven and take short ribs out of pot. remove meat from the bone, discard bones, and set meat aside.
place the cooking liquid on the stove and cook over medium-high heat until reduced by half, about 25 minutes. strain sauce and return to pot. adjust seasonings as desired.
return meat to pot, reheat if necessary, serve and enjoy!
