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Beer braised Beef Short Rib with mashed potatoes, root vegetables – Anthony Salemme
By Anthony Salemme, contributing chef
4 servings
The frigid winter temperatures have finally arrived. This rich, saucy braised beef is perfect for staying warm during the cold months.
4 pounds beef short ribs (should be at least 6 – 8) or 4 large ones
24 ounces IPA (beer) of your choice
4 carrots, peeled, left whole
4 parsnips, peeled, left whole
1 white onion, peeled, cut into half rings
4 cloves garlic, minced
¾ cup beef broth
3 Tablespoons butter
3 Tablespoons flour
2 teaspoons rosemary
salt and pepper
Pre-heat oven 325F.
Season meat with salt and pepper.
Brown in butter about 5 minutes on each side.
Remove ribs from pan and add the onion, garlic, and rosemary.
Sauté until soft about 6-7 minutes.
Next add the flour and coat the onions with the flour.
Then add the beef stock and beer, and let it come to a simmer, and add the ribs back to the pan, and add the carrots and parsnips.
Cover and braise for 2 ½ hours until almost falling apart.
Remove cover and braise for another 30 minutes until sauce thickens.
Serve over mashed potatoes.
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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com