Stout Braised Short Ribs

This meal is warm, comforting and the perfect dish for a Sunday dinner with friends.  Please forgive my lack of photo with this recipe, but ribs braised for 3 hours make for less than attractive photography.  Picture or no picture, these were SO GOOD I just had to share. 

Stout Braised Short Ribs from Gourmet Magazine, 2005  

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 

(Short ribs are expensive so I only used 2 pounds. It worked wonderfully and easily served 4)

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 

2 (14- to 15-oz) cans diced tomatoes

Instructions

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.

Serve with buttered egg noodles and crusty french bread for sopping! 

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. Making these ahead of time not only improves the flavor, but makes serving this dish to guests super stress-free also!