Braised Short Ribs with Dark Beer and Root Vegetables
- 3 tablespoons vegetable oil, divided
- 5 pounds short ribs, cut into 3-inch lengths
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 3 medium carrots, 1 finely chopped and 2 cut into 1-Â inch chunks
- 1 small celery rib with leaves, finely chopped
- ½ cup coarsely chopped shallots
- 8 tablespoons (1 stick) unsalted butter
- ½ cup all-purpose flour
- Two 12-ounce bottles dark beer
- 2 cups beef stock, preferably homemade, or use canned low-sodium broth
- 2 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 medium parsnips, cut into 1-inch chunks
- 2 large red-skinned potatoes, unpeeled, cut into 1-Â inch chunks
- Chopped fresh parsley, for garnish
Instructions:
Make plenty of mashed potatoes to serve alongside.
- Position a rack in the center of the oven and preheat to 300°F.
- Heat 2 tablespoons of the oil in a very large Dutch oven over medium-high heat. Season the short ribs with the 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 reduce the 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 in 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 the parsley.