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Prep Time: 35 Minutes Cook Time: 235 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Stout and brown sugar give these tender ribs a hint of sweetness. Ingredients:
1/4 cup packed dark brown sugar |
1 tablespoon paprika (not hot) |
1 tablespoon curry powder (preferably madras) |
2 teaspoons ground cumin |
2 teaspoons black pepper |
2 teaspoons salt |
1 teaspoon dry mustard |
4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces |
4 medium leeks (white and pale green parts only), chopped (2 cups) |
3 tablespoons olive oil |
4 medium carrots, chopped (2 cups) |
3 celery ribs, chopped (1 1/2 cups) |
2 turkish bay leaves or 1 california |
1/4 cup chopped garlic (5 to 6 large cloves) |
1 3/4 cups beef broth (14 oz) |
2 (12-oz) bottles stout such as mackeson or guinness |
2 (14- to 15-oz) cans diced tomatoes |
accompaniment: buttered egg noodles tossed with chopped fresh parsley |
Directions:
1. Put oven rack in lower third of oven and preheat oven to 375°F.
2. Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
3. Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
4. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
5. Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
6. Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
7. Skim off excess fat from surface of sauce. Discard bay leaves.
8. Cooks' note: Short ribs improve in flavor if braised 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350°F oven until hot, 1 to 1 1/2 hours.
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