Here's one of my favorite meals to fix during the winter months. A great way to chase away the polar vortex.
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 (1 large)
2 tablespoons olive oil
1 ½ cups carrots, chopped (about 4 large)
1 cup celery, chopped (about 3)
2 bay leaves
¼ cup garlic, chopped
1 tablespoon tomato paste
2 cups beef or chicken broth
2 12 ounce bottles Stout
Preheat oven to 350°F and place the rack in the lower third of the oven.
1. 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.
2. 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. Season with salt. Cook over medium-high heat, stirring regularly, until the vegetables begin to soften. Add garlic and cook for about one more minute. Move the vegetables to one side to make an empty spot on the bottom of the pan add the tomato paste and cook for a few minutes.
3. Add the broth, stout, 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 1/2 to 3 hours hours until the ribs are fork tender.
4. Remove excess fat and discard the bay leaves. Cool to room temperature then if you have time refrigerate overnight, covered.
5. Remove the ribs and set aside. Strain the sauce into a saute pan and cook over high heat to reduce the liquid. This will thicken the sauce and concentrate the flavors. Add salt to taste. Return the ribs and the vegetable back to the pot and when the sauce has reduced pour the sauce over the ribs. Reheat before serving. Serve on heated plates with mashed potatoes or polenta.
©2016 Julie Logue-Riordan
Copyright © Julie Logue Riordan, Cooking with Julie