Beef Short Ribs Braised in Stout
2006-11-25
Chris Shenton
Serves 4


Rich but not intimidating, bright orange flavors keep this from being
heavy.  Probably could have added both Stouts at the beginning, but be
careful about cooking until too dry.  We served this over couscous.

Green Olives might brighten this up and give it a north African tinge,
but it might fight with the Stout. 

2	pounds	Beef Short Ribs, bone in
		Salt
		Pepper
1/4	cup	Flour
1/8	cup	Oil
3	small	Carrots, chopped
3	stick	Celery, chopped
2	medium	Red Onions, chopped
8	clove	Garlic, minced
2	small	Poblano Chili peppers, green, a little spicey
2	long	Long Chili Peppers from garden, medium spicey
1		Orange, sliced, with skin
1/2		Pomegranite seeds
15	ounce	Guinness Stout (can)
1	cup	Beef Stock
12	ounce	Brooklyn Brewery Chocolate Stout

Season Short Ribs with Salt, Pepper; dust with Flour to coat.
Brown all sides in Oil, then remove to plate.
Brown Carrots, Celery, Onion; add Garlic, Chilis, saute a bit.
Add Orange, Pomegranite, Guinness Stout, Stock, and the Beef.
Cook low, covered, about 3 1/2 hours; lost most of its liquid.
Cool overnight.
Reheat, adding Brooklyn Stout, stir to dissolve condensed flavors.
Remove Beef and shred meat from bone.
Strain sauce liquid back into pan, mushing solids through seive.
Combine strained sauce, beef, cook uncovered until stew-like consistence.