Stout-Braised Short Ribs

Ingredients

• •¼ cup packed dark brown sugar
• •1 tablespoon paprika
• •1 tablespoon curry powder
• •2 teaspoons ground cumin
• •2 teaspoons black pepper
• •2 teaspoons salt
• •1 teaspoon dry mustard
• •4 pounds beef short ribs
• •4 medium leeks
• •3 tablespoons olive oil
• •4 medium carrots
• •3 ribs celery
• •2 leaves Turkish bay leaves
• •¼ cup chopped garlic
• •1¾ cups beef broth
• •2 bottles stout beer
• •2 cans diced tomatoes
• •buttered egg noodles
• •1 pot heavy pot with lid

Cooking Instructions

1. 1.

   Put oven rack in lower third of oven and preheat oven to 375°F.

   10 min

2. 2.

   Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

   5 min

3. 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.

   60 min

4. 4.

   Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

   5 min

5. 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.

   15 min

6. 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.

   150 min

7. 7.

   Skim off excess fat from surface of sauce. Discard bay leaves.

   5 min