Braised Short Ribs With Dark Beer and Root Vegetables

“In 'Winter Gatherings' by Rick Rodgers”
3hrs 45mins

Ingredients Nutrition


  1. Position a rack in center of oven; preheat to 300°.
  2. Heat 2 tablespoons oil in a very large Dutch oven over med-high heat.
  3. Season the short ribs with salt and pepper.
  4. In batches, add the short ribs to the Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
  5. Transfer to a platter.
  6. Add the remaining 1 tablespoon oil to the Dutch oven.
  7. Add the finely chopped carrot and celery, and decrease heat to medium.
  8. Cook, stirring up the browned bits in the Dutch oven with a wooden spatula, until softened, about 3 minutes.
  9. Add the shallots and cook until they soften, about 2 minutes.
  10. Add the butter and melt.
  11. Sprinkle the flour and let bubble for 1 minute.
  12. Whisk in the beer, then the stock, brown sugar, mustard, tomato paste, thyme, and bay leaf.
  13. Bring to a boil over high heat.
  14. Return the short ribs to the Dutch oven, meaty sides down.
  15. Cover and bake for 2 hours.
  16. Remove from the oven and stir in the parsnips, potatoes, and remaining carrots.
  17. Return to the oven and continue baking until the vegetables are tender, about 45 minutes longer.
  18. Skim off any fat on the surface, and serve hot, garnished with parsley.

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