Ingredients

• 1/2 cup All-Purpose Flour
• To taste Salt and Pepper
• 4 lb Beef Short Ribs
• 2 tablespoons Olive Oil
• 1 large Onion, chopped
• 1 large Carrot, chopped
• 2 stalks Celery, chopped
• 6 cloves Garlic
• 2 tablespoons Tomato Paste
• 440 ml can Guinness Stout
• 2 cups Beef Broth
• 1 tablespoon Liquid Smoke
• 2 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 1 tablespoon Fresh Parsley, chopped

Instructions

1. Preheat the oven to 375 F degrees.
2. In a shallow plate, whisk together the all-purpose flour, salt, and pepper. Dredge the beef short ribs through the flour mixture, ensuring all sides are covered.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs, working in batches to avoid overcrowding, for about 3 to 4 minutes per side until browned. Repeat with the remaining ribs. Remove the ribs from the pot and set aside.
4. In the same pot, add the chopped onions, carrots, celery, and garlic. Sauté for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic.
5. Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary, and thyme to the pot. Bring to a boil. Season with salt and pepper, if needed. Return the short ribs to the pot, cover with a lid.
6. Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.
7. Remove the rosemary and thyme from the pot, then garnish with chopped parsley. Serve hot over mashed potatoes.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 to 5 days.

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