Diary of a Foodie
Stout-Braised Short Ribs
Diary of a Foodie: Season One: Raising the Bar
- Active Time:35 min
- Start to Finish:4 1/2 hr
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- 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 1/2 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
Special equipment:a wide 6-qt heavy nonreactive pot with a lid
Accompaniment:buttered egg noodles tossed with chopped fresh parsley
Put oven rack in lower third of oven and preheat oven to 375°F.
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
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.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
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.
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.
Skim off excess fat from surface of sauce. Discard bay leaves.