Braised Beef Short Ribs with Guinness and Prunes | America's Test Kitchen

Name: Braised Beef Short Ribs with Guinness and Prunes | America's Test Kitchen
Ingredients: 3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and step-by-step); 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 2 large onions , peeled and sliced thin from pole to pole (about 4 cups); 1 tablespoon tomato paste; 6 medium garlic cloves , peeled; 1 cup dark beer , Guiness Draught (see note); 1 cup beef broth; 1/3 cup pitted prunes; 4 large carrots , peeled and cut crosswise into 2-inch pieces; 4 sprigs fresh thyme; 1 bay leaf; 1/4 cup cold water; 1/2 teaspoon unflavored powdered gelatin

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Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

Keywords

Irish
Europe
Meat
Main Courses
Stews
Beef

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Ingredients

3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and step-by-step)
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 large onions , peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
6 medium garlic cloves , peeled
1 cup dark beer , Guiness Draught (see note)
1 cup beef broth
1/3 cup pitted prunes
4 large carrots , peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon unflavored powdered gelatin