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Mark Mayer: "Delicious. Perfect recipe for St. Patty's Day." Read More
20Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 5 1/2 lb. beef short ribs (bone-in, or 4 pounds boneless short ribs)
- 24 oz. guinness (plus 1/2 cup for finishing the dish)
- 1 Tbsp. salt
- 1 tsp. fresh ground black pepper
- 2 Tbsp. corn oil
- 2 Tbsp. extra-virgin olive oil
- 1 onion (medium, rough chopped, about 1 cup)
- 2 celery stalks (cut into large chunks, about 1 cup)
- 1 large carrot (peeled and cut into large chunks, about 1 cup)
- 1 Tbsp. tomato paste
- 1 Tbsp. all purpose flour
- 2 cups red wine (cheap, the cheaper the better)
- 2 thyme sprigs (fresh)
- 2 bay leaves
- 4 cups beef broth (or low-sodium chicken broth)
- 2 Tbsp. corn oil
- 1 Vidalia onion (large, or other sweet onion, sliced, 1 1/2 cups)
- 1/4 tsp. salt
- 1/8 tsp. fresh ground black pepper
- 1/3 cup celery leaves (fresh, for garnish, optional)
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