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kosher salt canola oil carrots celery onions garlic thyme bay leaves rosemary stout beef broth tomatoes pearl barley mustard powder
Viewed: 53 - Published at: 6 years agoIngredients
- 4 1/2 pounds bone-in short ribs, cut into 4-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 2 medium carrots, roughly chopped
- 2 celery ribs, sliced
- 2 medium onions, roughly chopped
- 4 cloves garlic, sliced
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 sprigs fresh rosemary
- Two 12-ounce bottles dark stout beer, such as Guinness
- One 14.5-ounce can low-sodium beef broth
- One 14.5-ounce can diced tomatoes
- 1 cup pearl barley
- 1 teaspoon dry mustard powder
Method
- Set a large pot or Dutch oven over high heat.
- Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!).
- Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total.
- Work in batches so as to not overcrowd the pot.
- You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising.
- Remove the ribs and set aside.
- Add the carrots, celery and onions to the pot.
- Saute the vegetables until caramelized and wilted, 8 to 10 minutes.
- Add the garlic and toss to combine and heat through.
- Return the ribs to the pot and nestle in amongst the vegetables.
- Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes.
- Season lightly with salt and pepper, then stir and bring to a boil.
- Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours.
- Periodically skim any excess fat on the surface and discard.
- After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes.
- When done, remove the bay leaf, thyme and rosemary stems.
- Taste and season the braise with salt and pepper and serve.
- Cook's Note: This dish pairs well with beer or zinfandel.
