Stout-Braised Short Ribs

Stout-Braised Short Ribs
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon curry powder (preferably Madras)
  • 4 ¼ pounds beef short ribs
  • ¼ cup garlic
  • 2 teaspoons salt
  • 1 ¾ cups beef broth
  • 3 tablespoons olive oil
  • 1 wide 6-qt heavy nonreactive pot with a lid
  • + 13 more ingredients
    • 4 medium carrots
    • 2 Turkish bay leaves or 1 California
    • 2 14- to 15-oz cans diced tomatoes
    • 1 tablespoon paprika
    • 2 teaspoons black pepper
    • ¼ cup dark brown sugar
    • 3 celery ribs
    • egg noodles
    • 4 medium leeks
    • fresh parsley
    • 2 teaspoons ground cumin
    • 2 12-oz) bottles stout such as Mackeson or Guinness
    • 1 teaspoon dry mustard

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 ...

View full recipe at Epicurious

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