Beef short ribs:

Cup of Yum
1. Dry the ribs with paper towels. Rub them with salt and pepper.2.5 lbs beef short ribs + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
2. Brown ribs: Heat the oil in the Dutch oven. Brown the ribs on high heat for a total of 6-7 minutes or until they are nicely browned on all sides. Flip them using tongs and remove them from the pot once they are seared.2 tablespoons vegetable oil

Beer gravy:

1. Chop vegetables: While the ribs are browning, chop the vegetables and mince the garlic.1 medium onion + 1 medium carrot + 2 ribs celery + 2 garlic cloves
2. Sauté vegetables: Reduce the heat to medium and cook the onions for 2 minutes or until slightly translucent. Add carrots and celery and cook for 4 minutes or until the carrots are softer. Add minced garlic and tomato paste and stir for another 1-2 minutes.1 tablespoon tomato paste
3. Simmer: Return the beef to the pot. Pour in the Guinness and the stock, and add the thyme and bay leaves. Cover the pot and simmer the ribs on low heat for 2 ½ hours until they are super tender.1 bottle Guinness + 1 ¼ cups beef stock + 1 teaspoon thyme + 2 bay leaves
4. Sauce: You can leave the sauce as it is or strain it. To strain it, first remove the ribs. Next, strain the sauce through a fine sieve (Note 3). Discard the vegetables and return the sauce to the pot. If it’s too thin, bring it to a boil and simmer it shortly to reduce it slightly.
5. Adjust the taste with balsamic vinegar, salt, and pepper. More salt might not be necessary; it depends on the salt content of your stock. Return the beef ribs to the Dutch oven, spoon some sauce over them, and serve.1 teaspoon balsamic vinegar + salt and ground black pepper