2kg Short Ribs
Handful of Rosemary (chopped
1 Bulb Garlic (diced)
2 Bay Leaves
4 tbsp Mustard
2 Cans of Guinness Foreign Extra Stout (640ml)
1 Bunch of Celery (diced)
Handful of Thyme (chopped)
2 White Onions (diced)
2 Carrots (diced)
Pepper, Salt (for seasoning)
Rub the meat with salt, pepper, mustard and honey and leave it for an hour before cooking.
On a hot pan, seal the meat until caramelised on one side. Turn the meat and add the diced vegetabled.
Cook and stir the vegetabled frequently on low heat until translucent. Pour the Foreign Extra Stout and scrape the pan to make a sauce (deglazing).
Put everything into an ovenproof deep tray and add the rosemary, tyme and bay leaves. Add enough water to cover the meat and wrap tightly with greaseproof paper and then tinfoil. Cook at 160°C for 4.5 hours.
Take out the beef and remove the bones. For the sauce, strain the liquid into a pot and reduce at a simmer until it coats the back of a spoon. Enjoy with a chilled can of Guinness Foreign Extra Stout!