Ingredients
- Boneless Beef Short Ribs 3 to 4 lbs, cut into 3- to 4-inch pieces
- Kosher Salt 3 Tbs, plus more to taste
- Extra-Virgin Olive Oil 4 Tbs
- Smoked Paprika 2 Tbs
- Garlic Powder 2 Tbs
- Freshly Ground Black Pepper 1 Tbs
- Cayenne Pepper ½ tsp
- Carrots 2, diced
- Celery 2 stalks, diced
- Yellow Onion 1 large, diced
- Garlic 6 cloves, smashed
- Thyme Leaves from 4 sprigs
- Beef Stock 2 cups
- Diced Tomatoes 1 x 14.5-oz can
- Guinness Stout or other Dark Stout 1½ cups
- Dark Brown Sugar ¼ cup packed
- Worcestershire Sauce ¼ cup
- Bay Leaves 3
Cook it
- In a large bowl, combine the beef, salt, 2 Tbs of the olive oil, the smoked paprika, garlic powder, black pepper, and cayenne and mix with your hands until the beef is thoroughly coated. Cover and marinate for at least 30 minutes and ideally overnight.
- Warm a large heavy-bottomed pot or Dutch oven over medium-high heat. Pour the remaining 2 Tbs oil into the pot and, working in batches, sear the beef on all sides until browned, about 3 minutes on each side. Remove from the pot and set aside on a plate.
- Reduce the heat to medium. Add the carrots, celery, onion, garlic, and thyme to the pot and cook, stirring frequently, until the onion is translucent and fragrant, about 4 minutes.
- Add the beef stock, diced tomatoes, Guinness, brown sugar, Worcestershire sauce, and bay leaves and stir, scraping the bottom of the pot with a heatproof spatula. Bring to a simmer, then add the short ribs back to the pot and stir. Reduce the heat to medium-low and cook until the meat is tender, 2 to 2½ hours.
- Discard the bay leaves and serve the short ribs immediately.
- Store leftovers in an airtight container in the fridge for up to 3 days.
