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Published: Tuesday, 8/12/2003

Guinness Braised Short Ribs

5 ounces all-purpose flour

5 tablespoons olive oil

16 short rib portions (12 ounces each)

2 onions, rough chop

4 carrots, rough chop

6 celery ribs, rough chop

16 cans Guinness beer

3 cinnamon sticks

1 tablespoon black pepper

3 lemons, zested

4 oranges, zested

12 ounces brown sugar

Cook's note: This recipe may be halved.

Roll ribs in flour. In a stockpot, heat olive oil and sear ribs on all sides. Remove ribs. Add onion, carrot, and celery and cook until soft. Add beer to stockpot to de-glaze pan. Bring to a simmer for 3 minutes Add cinnamon, pepper, zest, and brown sugar and bring to a simmer for 3 minutes. Add ribs and bring to a simmer. Cover and put in a 375-degree oven for 3 hours.

Serve with pureed potatoes, Gingered Carrots, and Buttermilk Onion Rings.

Yield: 16 servings

Source: Chef William Bauman, Diva restaurant



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