Guinness Braised Boneless Short Ribs With Prunes

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From cook's illustrated magazine, feb 09. Serve with egg noodles, mashed potatoes or roasted potatoes.

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Steps

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Place oven rack in upper-middle position and preheat to 300f.

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Pat beef dry with paper towels.

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Stir together salt and pepper and sprinkle over beef.

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Heat 1 tbsp oil in dutch oven until smoking.

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Add half of beef and cook without moving , 4-6 minutes , until well browned.

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Turn beef over and cook second side until well browned , another 4-6 minutes.

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If fat begins to smoke , reduce heat.

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Transfer beef to medium bowl.

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Repeat with remaining oil and beef.

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Reduce heat to medium , add onion , and cook , stirring often , until softened and barely browned , 12-15 minutes.

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Add tomato paste and stir constantly until it browns on sides and bottom of pan , about 2 minutes.

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Add garlic and cook until fragrant , 30-60 seconds.

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Turn heat up to medium-high , add guinness , and simmer , scraping up fond from sides and bottom.

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Add beef broth , carrots , prunes , thyme , and bay leaf.

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Add beef and any juices in the bowl.

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Cover and bring to a simmer.

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Transfer to oven and cook 2 to 2 hours , t.

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Ingredients

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kosher salt, fresh ground black pepper, boneless beef short ribs, vegetable oil, onions, tomato paste, garlic cloves, guinness stout, beef broth, carrots, pitted prunes, fresh thyme, bay leaf, cold water, gelatin powder