Ale-Braised Short Ribs with Buttermilk Mashed Potatoes and Lemon-Garlic Kale
Makes 6 to 8 servings
Ingredients
6 pounds bone-in beef short ribs
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
3 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
8 cloves garlic, peeled
⅓ cup all-purpose flour
3 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, drained and slightly crushed
1 (16-ounce) package frozen pearl onions
2 (12-ounce) bottles dark ale
2 cups beef broth
10 sprigs fresh thyme
Buttermilk Mashed Potatoes (recipe follows)
Lemon-Garlic Kale (recipe follows)
Instructions
Preheat oven to 350°.
Sprinkle short ribs with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Add short ribs, in batches, if necessary, and cook until browned on all sides, about 5 minutes per side. Remove ribs from pan, reserving 3 tablespoons drippings in pan. Add carrots, celery, and garlic to pan; cook, stirring occasionally, until vegetables are just tender, about 5 minutes. Add flour and tomato paste; cook, stirring, for 2 minutes. Stir in tomatoes, onions, ale, broth, and thyme. Return short ribs to pan, cover, and bake until ribs are very tender and sauce is thickened, about 2 hours and 30 minutes. Serve over Buttermilk Mashed Potatoes and Lemon-Garlic Kale.
Recipe by Victoria at https://victoriamag.com/ale-braised-short-ribs-mashed-potatoes-kale-recipe/