A savory short rib recipe adapted from The Hungry Mouse – http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/
Ingredients: [‘beef short ribs with bones’, ‘kosher salt’, ‘olive oil’, ‘onion’, ‘celery rib’, ‘guinness stout’, ‘cracked black pepper’, ‘garlic powder’, ‘fresh bay leaves’]
Quantity of Ingredients: [“2 1/4 lbs beef short ribs with bones, lean (about 5 ribs)”,” kosher salt”,” olive oil”,”1 large onion, chopped “,”1 celery rib, diced “,”2 (12 ounce) cans Guinness stout”,” cracked black pepper”,”1 tablespoon garlic powder”,”3 fresh bay leaves”]
Number of Servings: 2
Steps: [‘Add olive oil to a large, heavy-bottomed pot, and set the heat to medium high. Put the short ribs in the pot.’, ‘Sprinkle the ribs with a little kosher salt, and brown them evenly on all four sides. Each should have a crust.’, ‘Add onion and celery and stir to distribute them.’, ‘Add Guiness and stir with a wooden spoon, scraping up any browned bits.’, ‘Add bay leaves, black pepper, and garlic powder, and stir to combine.’, ‘Increase the heat to high until the liquid comes to a boil.’, ‘Lower the heat to low, and cover the pot tightly.’, ‘Check after about 15 minutes to be sure the liquid is at a low bubble; decrease the heat further if boiling more rapidly.’, ‘Cook at this low bubble for about 3 hours (or in 300 degree oven for about 2-1/2 hours).’, ‘Skim off extra fat from the top of the mix when cooking is finished.’, ‘Serve as desired, perhaps with sauerkraut and noodles or baked potatoes.’]