The Royal Chef At Home: Easy Seasonal Entertaining

GUINNESS BRAISED SHORT RIBS

4 PORTIONS

½ cup flour 1 can Guinness 2 cups good strong beef broth (or diluted “Better than Bouillon”) 1 can diced tomatoes (discard the juice)

2 yellow onions, roughly chopped 3 carrots, roughly chopped 2 celery stalks, roughly chopped 6 garlic cloves, crushed 2 bay leaves 1 stick butter

4 beef short ribs—bone in ( 5 inches long, 2 inches thick) Salt and pepper 3 tablespoons vegetable oil 6 strips smoked bacon

1 Preheat an oven to 350°F.

4 In the same pan, now melt the butter. Stir in the flour and incorporate with the butter. Add the Guinness and the broth. Bring to a boil. Add the diced tomatoes and season with salt and pepper. Pour the Guiness broth over the vegetables and ribs. Cover with a lid or aluminum foil and transfer your roasting pan to the oven. Bake until the meat is very tender, about 3-4 hours and the bones will push out of the meat. 5 Remove the meat to a serving dish. Skim the fat off the meat and then strain off and discard the vegetables. Taste the sauce for seasoning and pour over the meat.

2 Season the short ribs well with salt and pepper. In a large fry pan over medium-high heat add the oil and heat until almost smoking. Brown the ribs on all sides (about 3 to 5 minutes each side). Transfer to a Dutch oven or roasting pan. 3 In the same pan, now add the bacon and cook until it starts to crisp. Add the onions, carrots, celery, garlic, and bay leaves. Cook stirring occasionally, until all the vegetables star to soften, about 5 minutes. Season with salt and pepper. Spoon the vegetables over the ribs.

6 Serve with mashed potatoes, kale and goat cheese mash, or soft polenta.

213 WINTER · A SUNDAY BRAISE WITH FRIENDS