SHORT RIBS BRAISED with STOUT-Winter

SHORT RIBS BRAISED with STOUT

Serves 4

Here's one of my favorite meals to fix during the glum hum-ho days of March.
The sauce a rich mahogany color with hints of spices from the curry and cumin. It is chock full of sweet onions and carrots so it's a complete meal. Make this a day in advance so the flavors can marry, and while you're at it double the recipe; it freezes beautifully. Serve the short ribs with a mountain of mashed potatoes, a crisp green salad and your favorite stout and listen for the satisfying umm's that escape unconsciously as your guests devour their dinner.

¼ cup dark brown sugar
1 ½ tablespoons sweet paprika
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon freshly grated black pepper
2 ½ teaspoons kosher salt
2 tablespoons Dijon mustard
3-4 pounds short ribs, cut into 4-inch lengths
2 cups onions, chopped
2 tablespoons olive oil
1 ½ cups carrots, chopped (about 4)
1 cup celery, chopped (about 3)
2 bay leaves
¼ cup garlic, chopped
2 cups beef broth
2 bottles (12 ounces) Stout (like Guinness)
1 box (750 grams) Pomi chopped tomatoes

Preheat oven to 350°F and place the rack in the lower third of the oven.

Mix brown sugar, paprika, curry powder, cumin, black pepper, salt, and mustard in a medium bowl. Coat the ribs all over with this mixture. Marinate at room temperature for 1 hour or in the refrigerator overnight.

Heat the oil in a large dutch oven over high heat until hot but not smoking and brown the ribs on all sides. Do this in batches so you don't overcrowd the pan. When brown remove the ribs from the pot and set in a bowl. Add the onions, carrots, celery and bay leaves. Cook over medium-high heat, stirring regularly, until the vegetables begin to soften and caramelize. Add garlic and cook for about one more minute.

Add the broth, stout, and tomatoes with their juice, and short ribs along with any juices accumulated in the bowl. Bring to a boil. Then cover and place in the oven. Cook for 2 to 2 1/2 hours until the meat is fork tender.

Remove excess fat and discard bay leaves. Cool to room temperature then if you have time refrigerate overnight, covered. Remove any additional fat that has risen to the top. Reheat before serving. Serve on heated plates with mashed potatoes.