Braised Beef Short Ribs with Guinness and Prunes

Name: Braised Beef Short Ribs with Guinness and Prunes
Yield: Serves 6
Cuisine: Europe, Irish
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

3 comments

Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

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.

SERVES6

WHY THIS RECIPE WORKS

To develop a short ribs recipe with fork-tender meat and a silky, grease-free sauce in just a few hours, we chose boneless ribs, which are significantly less fatty than ribs with bones. We missed the body that the bones’ connective tissue ...

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