Guinness Star Anise Braised Beef Short Ribs

Guinness Star Anise Braised Beef Short Ribs

Guinness Star Anise Braised Beef Short Ribs 
2 Tablespoons Extra Virgin Olive Oil
4 lbs Beef Bone-in Short Ribs
1 teaspoon Coco Fine Foods Wood Smoked Salt
1/4 teaspoon Black Pepper
2 Tablespoons All-Purpose Flour
2 Carrot finely chopped
2 Celery finely chopped
1 Large Onion finely chopped
3 Garlic Cloves crushed
1 Tablespoon Tomato Paste
2 11oz Bottles of Guinness
2 Cups of Beef Broth
1 Star Anise
2 Bay Leaf
2 Sprigs of Thyme
2 Tablespoons Red Currant Jelly *(see notes below)
  1. Preheat oven to 300F
  2. Heat oil over med-high heat in Dutch oven.
  3. Sprinkle beef ribs with flour, Coco Fine Foods Smoked Salt and Ground Black Pepper.
  4. Brown ribs in Dutch oven in until deep brown in color. Remove from casserole to separate dish.
  5. Add carrot, celery and onion to casserole with more oil if needed. Saute for 5 minutes until softened and then add garlic for another 3 minutes.
  6. Add tomato paste and stir until combined.
  7. Add Guinness, beef broth, Coco Fine Foods Star Anise, bay leaves and sprigs of thyme.
  8. Return beef short ribs to pot.
  9. Bring to boil, place lid on Dutch oven and place in oven for 3 hours or until meat falls easily from bone.
  10. Serve one of 3 ways;

Rustic, as is, with red current jelly stirred in.

Or, remove ribs from Dutch oven, stir in red current jelly, and puree with hand blender for thicker sauce.

Or, for a more refined presentation, strain vegetables and sauce through a chinois strainer. Discard vegetables and reduce sauce on stovetop by 1/3 and whisk in red current jelly.

Season with Coco Fine Foods Wood Smoked Salt to taste and serve with potato puree, sweet potato mash or polenta.

*Apple jelly or a touch of brown sugar may be substituted if red current jelly isn't to hand.

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