The Best Braised Short Ribs

Ingredients

• 4 lb Short Ribs (bone‑in, trimmed of excess fat)
• 2 Carrots (peeled and cut into 1‑inch pieces)
• 2 Celery Stalks (chopped)
• 1 Yellow Onion (medium, diced)
• 2 cloves Garlic (minced)
• 3 Tbsp Tomato Paste
• 3 Tbsp All-Purpose Flour
• 12 oz Guinness Stout (1 standard bottle)
• 2 cup Chicken Broth (low‑sodium)
• 1 head Cauliflower (cut into florets)
• 0.25 cup Heavy Cream
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.5 tsp Kosher Salt
• 0.25 tsp Fresh Ground Black Pepper
• 2 Tbsp Olive Oil (for searing)
• 4 oz Sparkling Wine (optional, for Black Velvet cocktail)
• 4 oz Guinness Stout (optional, for Black Velvet cocktail)

Instructions

1. Season the Short Ribs

   Pat the short ribs dry, then generously season all meat‑facing sides with kosher salt and freshly ground black pepper.

   Time: PT5M

2. Sear the Ribs

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Working in batches, sear the ribs on all three meat sides until deep golden‑brown, about 3‑4 minutes per side. Transfer to a plate.

   Time: PT10M

   Temperature: Medium‑high

3. Sauté Aromatics

   Add the diced onion, carrots, and celery to the same pot. Cook, stirring, until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic, Tomato Paste & Flour

   Stir in the minced garlic, 3 Tbsp tomato paste, and 3 Tbsp flour. Cook for 2 minutes, allowing the paste to darken slightly and the flour to coat the vegetables.

   Time: PT2M

   Temperature: Medium

5. Deglaze with Guinness and Broth

   Pour in the 12 oz bottle of Guinness, stirring to loosen any stuck bits. Add 2 cups chicken broth, bring to a rapid boil, and stir well.

   Time: PT5M

   Temperature: High

6. Braise in the Oven

   Return the seared ribs to the pot, nestling them into the liquid. Cover with the lid, turn off the stovetop, and place the Dutch oven in a pre‑heated 300°F oven. Braise for 2 hours 30 minutes, until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: 300°F

7. Steam the Cauliflower

   While the ribs braise, cut the cauliflower into uniform florets. Place them in a steamer basket over a pot of simmering water, cover, and steam 15‑20 minutes until easily pierced with a knife.

   Time: PT20M

8. Make the Creamy Mash

   Transfer the steamed cauliflower to a food processor. Add 1/4 cup heavy cream, 1/4 cup grated Parmesan, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse until smooth and creamy.

   Time: PT5M

9. Rest and Plate

   Remove the Dutch oven from the oven. Let the ribs rest, covered, for 10 minutes. Spoon a generous mound of cauliflower mash onto each plate, then place 2‑3 ribs on top, ladling some of the rich gravy over everything.

   Time: PT10M

10. Optional Black Velvet Cocktail

    In a champagne flute, pour 4 oz sparkling wine, then gently top with 4 oz Guinness. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

610

Protein

35 g

Carbohydrates

15 g

Fat

35 g

Fiber

5 g