Irish Braised Short Ribs

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From Crystal Cruises Website:

It’s said that when cooking with wine, you should always use a vintage that you would also want to drink. This goes for beer, too, making this week’s featured specialty a likely favorite of Guinness lovers. The signature beer of the Emerald Isle lends deeply roasted, earthy flavor, while its natural tannins and alpha acids help tenderize meats, like the braised short ribs on the menu with Chef Jon Ashton this week. Paired with leeks, potatoes and roasted cabbage, this dish is a hearty helping of Irish comfort food, accented with bacon and, of course, Guinness. 

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Guinness Braised Short Ribs 
By Chef Jon Ashton

Ingredients:
8 short ribs, trimmed of excess fat
3 /4 cup (180 ml) olive oil, divided   
Kosher salt and freshly ground black pepper  
2 leeks, washed and sliced 
6 celery ribs, chopped 
2 onions, chopped 
6 carrots, peeled and chopped 
10 cloves of garlic, peeled
1 (750-milliliter) bottle of dry red wine  
2 cups (480 ml) beef stock, 
1 cup (240 ml) marinara sauce like Rao’s
2 (11.2-ounce) (330 ml) bottles Guinness  
2 bay leaves 
3 thyme sprigs

Directions:
Adjust oven rack to top third position and heat oven to 425 degrees F. 

Pat meat dry with paper towel and arrange short ribs, bone-side down, on a rimmed baking sheet lined with foil. Brush the ribs with olive oil, and sprinkle with salt and pepper. 

Roast for 20 minutes and remove from the oven. Reduce oven temperature to 350 degrees F.

Heat 1/4 cup (60 ml) olive oil in a large Dutch oven or heavy pot over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat and sauté, stirring occasionally, until vegetables soften, about 12 minutes. Add the garlic and cook for another 5 minutes. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 15 minutes, until the liquid is reduced. Add the stock, marinara sauce, Guinness, bay leaves and sprigs of fresh thyme.

Bring to boil and add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven, and simmer until ribs are tender, about 2 to 2 1/2 hours. Transfer pot to a wire rack and cool, partially covered, until warm, about 2 hours.

Transfer the ribs from the pot to a large plate, removing excess vegetables that may cling to the meat; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)

Reheat gently, basting frequently, on top of the stove or in a 350°F oven.

Serves 8.