- 2 tablespoons canola oil
- 6 boneless short ribs (10 to 12 ounces each)
- Kosher salt
- Freshly ground pepper
- 1 onion, thinly sliced
- 1 large carrot, thinly sliced
- 3 cups beef stock or low-sodium broth
- 2 cups chocolate stout or other dark beer
- Creamy Parmesan Grits, for serving
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil until shimmering. Season the short ribs with salt and pepper and add 3 of them to the casserole. Cook over moderate heat, turning, until well browned all over, about 10 minutes. Transfer to a plate and repeat with the remaining ribs.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the beef stock and beer and bring to a boil. Return the ribs to the casserole, cover and braise in the oven for about 2 hours, until the meat is very tender.
- Transfer the ribs to a platter and tent with foil. Using a slotted spoon, transfer the vegetables to a blender. Strain the sauce into a heatproof measuring cup and skim off the fat. Add the sauce to the blender and puree until smooth. Return the sauce to the casserole and boil until reduced to 3 cups, about 8 minutes. Season with salt and pepper. Return the short ribs to the sauce and simmer over low heat until they are warmed through. Serve the ribs with the grits.
The short ribs can be refrigerated in the sauce for up to 3 days.
Spiced, berry-rich Merlot
Contributed By Photo © Christina Holmes Published June 2011