If you look up ‘comfort food’ in the dictionary - there should be a picture of this crazy, effing delicious slowly braised short rib. You’re gonna love it :)
4 pounds bone in short ribs (about 8)
Kosher salt & fresh ground pepper
Neutral oil, like avocado
4 carrots, cut into 1 inch pieces
4 celery stalks, cut into 1 inch pieces
1 small yellow onion, cut into a medium dice
3 cloves garlic
3 tablespoons tomato paste
3 tablespoons flour
2 cups beef broth
1 bottle (12 ounces) Guinness stout
6 fresh thyme stalks
Preheat oven to 300 degrees
Season short ribs well with salt & pepper
Heat a heavy oven proof pot (like a Dutch oven) and sear short ribs until browned on all sides - (except bone side) until golden brown - about 3-4 minutes total then remove & set aside
Add carrot, celery & onion to the pot and cook until just beginning to soften, about 3 minutes, then add garlic and stir in to combine - cook another 2 minutes
Add tomato paste and flour to vegetables - stir well to combine and cook another minute or so
Put in beef broth & Guinness, stirring well and bring to a boil - turn off heat and add ribs back to the pot long with the thyme
Cover with lid, put in the oven and cook until fork tender - 2 1/2 to 3 hours
Serve with the vegetables and some of the gravy/broth on anything, though cauliflower mash would be ideal.