Cut short ribs into manageable portions. Season with salt and pepper.
Place a braising pan (which you have a lid for) over medium-high heat. Add oil and sear off ribs for two minutes per side. Remove from pan.
In the same pot, add vegetables and chipotles and sauté for 5 minutes, over medium heat. Put the ribs back in the pot and add the Guinness and the stock and the bouquet of herbs. Bring to a gentle boil and then cover and place in a 300° oven. Braise until very tender, about 2 – 2.5 hours. Remove from oven.
Take out the ribs and put on a plate. Strain cooking liquid and discard vegetables. Reduce braising liquid over medium-high heat until reduced by half. Add the ribs back in and heat through.
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