The rich quality of the short ribs elevates an ordinary stew into a more succulent dish. The faint bitterness of the Guinness paired with the acidity of the wine and tomatoes highlights the flavor of the meat and provides a sauce you will want to mop up with bread or potatoes.

Serves 4 to 6

Active Time – 30 minutes, Cooking Time – 1 ½ hours

Preheat oven to 325˚F.

Pat short ribs dry and season with salt and pepper. Heat a large, heavy-bottomed pot and add 2 tablespoons oil.  When oil is shimmering but not smoking, sear ribs in batches for 1 to 2 minutes on either side until lightly browned. Remove from pan. Be careful not to crowd pan or meat will not brown.

Once all meat has been seared and removed from pan, add onion, carrots, leeks and celery and cook for 7 to 8 minutes, until all vegetables are lightly browned. Add mushrooms, tomato paste, and garlic and cook another 2 to 3 minutes. Add wine and scrape up browned bits from bottom of pan. Add Guinness. Wrap thyme, rosemary, bay leaves and peppercorns in cheesecloth, tie securely, add to pot, and bring to a boil.

When liquid has reduced by half, add short ribs and enough veal stock so ribs are more than halfway submerged. Bring to a boil, reduce to a simmer, and add another 2 cups of stock. Cover tightly and place in oven for 1½ hours, occasionally stirring and adding more stock, if needed. When meat is fork-tender, remove pot from oven and allow to cool. Take out short ribs and set aside. Strain liquids, put back on stove, and bring to a low simmer.

Using your fingers, combine flour and butter until it is fully mixed and forms a paste. Add to the sauce, whisk well to prevent lumps, and stir until combined. This thickens the sauce. Serve meat with sauce drizzled on top.