Ingredients
1 bay leaf
22 ounces stout beer
10 ounces beef broth
1 teaspoon brown sugar
3 tablespoons tomato paste
Pepper to taste
Kosher salt to taste
8 pounds bone-in short ribs
2 tablespoons olive oil
2 sweet potatoes, peeled and cut into 1″ pieces
3 stalks celery, cut into 1″ pieces
2 turnips, peeled and cut into 1″ pieces
2 parsnips, peeled and cut into 1″ pieces
4 carrots, peeled and cut into 1″ pieces
3 gloves garlic, minced
2 leeks, white and light green parts only, cut into 1″ pieces
Step by step
Start by cutting the leeks, garlic, carrots, parsnips, turnips, celery, and sweet potato with the KitchenAid® Santoku Knife.
Heat olive oil in a KitchenAid® Cast Iron Casserole on the KitchenAid® 5-Burner Gas Cooktop. Season the short ribs on all sides with salt and pepper. Brown each side of the short ribs. Set the short ribs aside.
Add the leeks and garlic to the pot. Sauté until fragrant and slightly softened. Add the vegetables and cook for a minute longer. Add the tomato paste and brown sugar and stir. Add the beef broth to deglaze the pot.
Add the beer and bay leaf.
Finally, add the browned short ribs. Bring the mixture to a boil. Turn the heat to low and cook for about an hour and a half or until the meat is very tender. Stir occasionally.
Serve with a piece of bread or over a bed of creamy mashed potatoes.