Categories: Healthy
Ingredients
- 1 tbsp canola oil
- 2 lb boneless short ribs
- salt and black pepper to taste
- 2- 12 oz cans Guinness Draught
- 2 cups beef broth
- 3 large carrots, cut into large chunks
- 2 onions, quartered
- 2 stalks celery, cut into large chunks
- 8 garlic cloves, peeled
- 2 bay leaves
- Gremolata:
- 1/2 cup chopped parsley
- 2 garlic cloves, minced
- Grated zest of 2 oranges or lemons
Directions
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Heat the oil in a large skillet over high heat. Season all sides of the ribs and salt and pepper. Cook them until a rich brown crust develops on the outside. Remove the ribs and place in a slow cooker. While the pan is still hot, add the beer and scrape up any bits stuck to the bottom with a wooden spoon. Pour the beef over the short ribs.
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Add the broth, carrots, onions, celery, garlic and bay leaves to the short ribs and set the slow cooker to high. Cook for 4 hours, until the beef is tender and nearly falling apart. Discard the bay leaves.
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For the gremolata, mix the parsley, garlic and orange zest. Serve the beef over soft polenta or mashed potatoes. Sprinkle with gremolata.