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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