- 1-1 ½ lbs. Boneless beef short ribs
- Freshly ground black pepper
- 2 Tbsp olive oil
- 2 cloves garlic, peeled and minced
- ½ yellow onion, peeled and diced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- ⅔ cup beef stock
- 1 sprig fresh rosemary
- 2-3 fresh thyme sprigs
- 12-oz. Irish stout
- Pat the short ribs with paper towels to dry, and season generously with salt and pepper.
- In a Dutch oven or stock pot, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot and just begins to smoke, add the short ribs. Sauté the short ribs, turning until well-browned on each side. Remove the ribs to a plate.
- Add two cloves of minced garlic and half a diced onion to the Dutch oven and sauté until lightly browned, stirring frequently for about two to three minutes.
- Add a diced celery rib and a diced carrot and continue to cook, stirring frequently for five more minutes.
- Pour 2/3 cup beef stock into the Dutch oven and stir, scraping up the brown bits from the bottom of the pan (this is called deglazing).
- Add the ribs back to the Dutch oven, along with 1 rosemary sprig and a couple of thyme sprigs, plus 12 ounces Irish stout, and stir. Bring the stew to a simmer and cook, uncovered, for 20 minutes.
- While the stew cooks on the stove, preheat the oven to 380 degrees.
- Tightly cover the Dutch oven or pot and place it in the preheated oven. Allow the beef to braise until tender, about 2 hours.
- Remove the Dutch oven from the oven and discard the herbs. Taste for seasoning, and add salt and/or pepper as needed.
Serve with a crisp green salad, Irish soda bread, mashed potatoes, or pasta like mac n’ cheese.