Ingredients:

  • 3 lbs Bone-in Beef Chuck Short Ribs
  • 1 tsp Sea salt
  • 0.5 tsp Freshly cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 4 cloves garlic, smashed and peeled
  • 14.9 oz Guinness Draught Stout
  • 2 cups Low-sodium beef bone broth
  • 1 tbsp Tomato paste
  • 1 tbsp Balsamic vinegar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the short ribs bone-dry with paper towels to ensure a proper sear. Season all sides aggressively with sea salt and black pepper.
  2. Heat olive oil in a 6-quart enameled Dutch oven over medium-high heat. Sear the ribs in batches to avoid crowding, cooking until a dark, crusty mahogany exterior forms on all sides, approximately 3–4 minutes per side. Transfer seared ribs to a plate.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the residual beef fat. Sauté for about 6 minutes until the vegetables have softened and onions are translucent.
  4. Add the smashed garlic and tomato paste. Stir constantly for 2 minutes until the paste darkens to a brick-red color and develops a nutty aroma.
  5. Pour in the Guinness Draught Stout to deglaze the pot, scraping the bottom with a wooden spoon to release the brown bits (fond). Add the beef bone broth, balsamic vinegar, thyme, rosemary, and bay leaves.
  6. Return the ribs to the pot, cover with a tight-fitting lid, and simmer at a very low temperature for 3 hours or until the meat is fork-tender and easily pulls away from the bone.