|Guinness Beef Short Ribs
1 each 750 ml bottle full-bodied red wine, such as Cote du Rhone
2 each Carrots, coarsely chopped
1 each Leek, white and tender green part, coarsely chopped
4 each Ripe tomatoes, seeded and rough chopped
5 each Garlic cloves, rough chopped
4 each Parsley sprigs
1 each Bay leaf
4 each Thyme sprigs
4 each Beef short ribs, cut about 3" and trimmed
1/2 cup All purpose flour
1/4 cup Vegetable or olive oil for frying
2 cups demi glace
1/2 cup Guinness
1/4 cup Honey
1/4 cup Molasses
2 TBS Coarse whole grain mustard
In a large saucepan, bring the wine to a boil over moderately high heat. Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a shallow baking dish in a single layer. Pour the marinade over the ribs, cover and refrigerate overnight.
Preheat the oven to 300 degrees. Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately. Discard the herb sprigs and bay leaf.
Season the ribs with salt and pepper and dredge them in flour. In a large skillet, heat 2 tablespoons of the oil until almost smoking. Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side. Transfer the ribs to a large roasting pan. Brown the remaining ribs in the remaining 2 tablespoons of oil and add them to the roasting pan in a single layer.
Pour off all but 1 tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Spoon the vegetables over the ribs. Add the marinade to the skillet and bring to a boil. Pour the marinade over the ribs and add the veal stock, honey and molasses. Cover and bake for about 3 hours, or until the meat is very tender and almost falling off the bone. Transfer the ribs to a cooling rack and when able to comfortably handle, remove the meat from the bones. Discard the bones and save the meat.