Are you having people over and need that perfect winter comfort recipe. Enter Beer Braised Short Ribs and Root Vegetables. This is a great way to use up all that leftover beer sitting in your refrigerator from the holidays.
Beer Braised Short Ribs and Root Vegetables
Kitchen Aid Blog Credit
Makes 4 servings
2 leeks, white and light green parts only, cut into 1″ pieces
3 gloves garlic, minced
4 carrots, peeled and cut into 1″ pieces
2 parsnips, peeled and cut into 1″ pieces
2 turnips, peeled and cut into 1″ pieces
3 stalks celery, cut into 1″ pieces
2 sweet potatoes, peeled and cut into 1″ pieces
2 tablespoons olive oil
8 pounds bone-in short ribs
Kosher salt to taste
Pepper to taste
3 tablespoons tomato paste
1 teaspoon brown sugar
10 ounces beef broth
22 ounces stout beer
1 bay leaf
Start by cutting the leeks, garlic, carrots, parsnips, turnips, celery, and sweet potato with the knife Heat olive oil in a casserole on the oven. Season the short ribs on all sides with salt and pepper. Brown each side of the short ribs. Set the short ribs aside.
Add the leeks and garlic to the pot. Sauté until fragrant and slightly softened. Add the vegetables and cook for a minute longer. Add the tomato paste and brown sugar and stir. Add the beef broth to deglaze the pot.
Add the beer and bay leaf.
Finally, add the browned short ribs. Bring the mixture to a boil. Turn the heat to low and cook for about an hour and a half or until the meat is very tender. Stir occasionally.
Serve with a piece of bread or over a bed of creamy mashed potatoes.