Stout-Braised Short Ribs

Ingredients for Stout-Braised Short Ribs

• 50g packed dark brown sugar

• 1 tablespoon paprika (not hot)

• 1 tablespoon curry powder (preferably Madras)

• 2 teaspoons ground cumin

• 2 teaspoons black pepper

• 2 teaspoons salt

• 1 teaspoon dry mustard

• 4 to 1.9kg beef short ribs, cut into 4-inch pieces

• 4 medium leeks (white and pale green parts only), chopped (475ml )

• 3 matskedar olivolja

• 4 medium carrots, chopped (250g )

• 3 celery ribs, chopped (1 1/2 cups)

• 2 Turkish bay leaves or 1 California

• 40g chopped garlic (5 to 6 large cloves)

• 425ml beef broth (400g)

• 2 (350g) bottles stout such as Mackeson or Guinness

• 2 (14- to 425g ) cans diced tomatoes

• Accompaniment: buttered egg noodles tossed with chopped fresh parsley

• a wide 6-qt heavy nonreactive pot with a lid

Put oven rack in lower third of oven and preheat oven to 191°C.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

Skim off excess fat from surface of sauce. Discard bay leaves.

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