Guinness Braised Short Ribs

Recipe by Ria Pell, Executive Chef/owner, Ria's Bluebird
Photography by Haigwood Studios

Yield: 8 servings

    5 pounds beef short ribs, deboned by butcher
    1-2 tablespoons kosher salt
    1-2 teaspoons fresh ground black pepper
    2 tablespoons vegetable oil
    1 medium onion, peeled and quartered
    1 head garlic, sliced horizontal
    10 sprigs fresh thyme
    1/2 tablespoons black whole peppercorn
    1 tablespoon cayenne
    1 tablespoon crushed red pepper
    1/4 cup paprika
    1/4 cup kosher salt
    1/4 cup tomato paste
    1  28-ounce can whole tomatoes
    6-8 quarts water (roughly)
    2 bottles Guinness beer

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Preheat oven to 350 degrees. Heavily salt and pepper short ribs. In a large skillet, heat oil until it begins to smoke. Sear the beef on all sides to a golden color. Combine all other ingredients in 10-quart Dutch oven. Add the seared ribs, fat side up. Make sure the liquids are covering the meat. Lower the oven to 250 degrees. Place lid on securely and bake in center of the oven for 6 to 8 hours.
When meat is done (it will pull easily with a fork) carefully remove pan from oven. Using 2 slotted spoons, remove meat and place in 8- x 12-inch baking pan. With a fine mesh sieve, strain broth (discarding onions, tomatoes, etc.) into a 6-quart container and set aside. When cool, cut meat into 2 to 3 pieces and place in plastic re-sealable bag. Top with about 1/4 cup of fat (dipped from the top of the beef broth). Refrigerate until needed. Refrigerate the broth uncovered overnight; a fat layer will form on the top. The next day, scoop off the fat layer, cover the broth, and refrigerate.
Both meat and broth can be kept for up to 4 days. To reheat, bring broth and meat to a simmer for 10 minutes.

Ria's Bluebird
421 Memorial Drive SE
Atlanta, GA 30312