| Servings | Prep Time |
| 8people | 45minutes |
| Cook Time | Passive Time |
| 2 1/2 hours | 1hour |
|
|
- 108 oz. beef short ribs
- kosher salt & pepper
- 2tbsp. grapeseed oil(olive oil is an acceptable substitute)
- 4 Braeburn apples, cored & chopped into 1/2 inch pieces
- 4medium leeks, thinly sliced
- 1bulb fennel, sliced into 1/2 inch pieces
- 4cloves garlic, chopped
- 1 1/2 tbsp. caraway seeds
- 3tbsp. all purpose flour
- 1quart low-sodium beef broth(you can use chicken broth if you prefer)
- 212 oz. cans Guinness or other Porter-style beer
- 1cup brewed coffee
- 2tbsp. dijon mustard
- 6sprigs fresh thyme
- 2fresh bay leaves(fresh is better, but dried will work in a pinch)
- 2tbsp. unsalted butter
- 2medium shallots, thinly sliced
- 1tbsp. packed light brown sugar
- chopped fresh Italian parsley(for garnish)
- Preheat the oven to 325 degrees.
- Season ribs with salt & pepper.
- In large dutch oven (and you know I love me my red, Martha Stewart 8 qt. pot), heat 1 tbsp. of the grapeseed oil.
- Add half of the ribs and cook over medium heat until browned on both sides, about 10 minutes. Transfer ribs to a bowl or baking sheet to rest. Repeat with remaining oil and ribs.
- Pour off most of the fat from the dutch oven, leaving about 2 tablespoons in the bottom of the pot.
- Add the apples, leeks, fennel, garlic, caraway seeds and a generous pinch of salt & pepper (about 1 tsp. each). Cook over medium heat until ingredients begin to soften and brown slightly, about 12 minutes.
- Stir in the flour and cook for 1 minute. Then add stock (or broth), coffee, and mustard, stirring to incorporate. Stir in Guinness. Broth will froth a bit, but that’s part of the fun.
- Add the thyme & bay leaves. Bring ingredients to a boil.
- Add the short ribs, then cover and braise in the oven for 2 1/2 hours, or until the meat is tender and beginning to fall off of the bone. Let the pot stand at room temperature for one hour (covered). This will allow the juices to seal back into the meat, and the sauce begin to thicken.
- Using a slotted spoon, remove the ribs and place on a platter. Tent with foil to keep the ribs warm. Strain the braising liquid into a heatproof bowl, pressing the solid ingredients to release all of their juices and tasty drippings. Skim the fat off of the braising liquid.
- Wipe out the dutch oven and melt the butter over medium heat. Add shallots and cook until softened, about 5 minutes.
- Add the brown sugar and stir until it’s melted.
- Add the braising liquid back into the dutch oven, and bring to a boil. Simmer over medium high heat until liquid reduces by one-third, about 7 minutes. Season with salt & pepper to taste.
- Add the ribs back into the pot and simmer until heated through, about 3 minutes. Serve over mashed potatoes, polenta or other creamy starch.
- Be sure to add some of the braising liquid so that you don’t lose that fantastic, rich flavor in each and every bite.
The obvious pairing for this rich and hearty dish is a pint of Guinness. But if you prefer wine, a deep and smoky Cabernet would be fantastic with this meal. If you want to splurge, I am a huge fan of a Cabernet blend called The Prisoner. Appropriate if you feel like you’ve been held captive by Mother Nature lately, no? This blend is so deep and rich you will want to pour an after-dinner glass, too, as you curl up by the fire one last time.
Looking for something a little more wallet-friendly? I’ve mentioned before how much I enjoy the Irony Cabernet Sauvignon. It’s an easy drinking wine with just enough fruit on the palate to enrich the flavor of the beef. And it’s one of our “house wines” here at home.
Oh, and I would be remiss if I didn’t give (another!) shout out to my hard-workin’ Martha Stewart Dutch Oven. This thing is a workhorse in my kitchen, often being washed, dried and put right back into rotation. Can’t recommend it enough if you’re in need of an all-purpose, do-it-all kind of pot.