Guinness short ribs

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90
Guinness short ribs
Serves 4
1.8kg bone-in short ribs
Salt and pepper
3 tbsp olive oil
2 carrots, peeled and chopped
1 onion, chopped
1 celery stalk, chopped
3 garlic cloves, crushed
1 tbsp plain flour
2 tbsp tomato purée
200ml Guinness
200ml beef stock
2 tbsp Worcestershire sauce
1sprig fresh rosemary

To serve
Mashed potatoes
  1. Preheat the oven to170 ̊C/150 ̊C fan/gas mark 3.
  2. Season the short ribs generously with salt and pepper. Heat the oil in a casserole dish over a medium-high heat. Working in batches to avoid crowding the casserole, brown the short ribs on all sides. Transfer to a plate and set aside.
  3. In the same casserole dish, cook the carrots, onion and celery for6-8 minutes until softened. Add the garlic, season and cook for one minute longer.
  4. Stir in the flour and tomato purée and stir for one minute.
  5. Add the Guinness and allow to bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom.
  6. Return the short ribs to the casserole dish and add the beef stock, Worcestershire sauce and rosemary. Add more salt and/or pepper if needed.
  7. Cover tightly with foil, then add a lid. Place in the oven and braise for2½-3 hours until the short ribs are falling off the bone. 
  8. Serve the short ribs in shallow bowls with the Guinness gravy and some creamy mash.

Per Serving: 826kcals, 51.4g fat (15.9g saturated), 27.9g carbs (10g sugars), 49.8gprotein, 1.8g fibre, 2.341g sodium