Amazingly tender, falling off the bone short ribs. This recipe is a keeper. It's a classic recipe that you'll come back to it again and again. Perfect for a romantic dinner. Serve with a nice bottle of red wine and some fantastic dinner rolls, and it is always a home run in our house.
Add the oil to a hot Dutch oven. Heat on medium high heat.
Season the short ribs well with salt and pepper.
Sear the ribs on each side until a deep golden brown is achieved, remove from the pan and set aside on a plate.
Add the veggies (carrots, celery and onions) Dutch oven and cook in the pan for 3-5 minutes. They should be fragrant.
Add the Guinness to the pot and deglaze the pan by scraping all of the golden crunch bits into the sauce as the liquid is boiling.
Add the short ribs back to the pot.
Note: If you're using a slow cooker, you can add all of your ingredients to the slow cooker at this time. Then just follow the recipe as follows.
Add the tomato juice, the beef stock, and the garlic, thyme and bay leaves.
Cover everything with the lid and place inside the oven for 30 minutes. After 30 minutes, reduce the heat to 325℉
Cook at 325℉ for another 2 ½- 3 hours. (Oven temperatures vary) About half way through you can check the liquid. Make sure there a sufficient amount of liquid in the pan. There should be no less than ¼ of the liquid left.
Continue to cook until the meat is falling off the bone. Add more liquid if needed.
Remove from oven and let rest 20 minutes.
Remove short ribs and set aside.
Make the Sauce
Strain the liquid and vegetable mixture. Make sure to save the sauce. You should have about 1 ½ - 2 cups of liquid left over.
Return the sauce to the pan and bring to a boil. If you don't you can add a little water or broth.
Bring the sauce to a boil and then whisk in cold butter to finish sauce.
Serve with mashed potatoes or roasted smashed whole roasted baby potatoes.
A little science geek tidbit coming at you –the bone-in status of this cut of meat is what gives this dish all that meaty flavor. It's rumored that fat is what adds flavor to meat, but in reality, the flavor bomb really comes from connective tissue breaking down in the cooking process.Braised meats are slow-cooked in liquid. This process allows all of that flavor to present itself in the form of a magnificent sauce.