• 3lbs CMP Boneless Beef Short Ribs
  • 1/4cup Vegetable oil for frying
  • 1ea Large Yellow Onion, chopped ½”
  • 5ea Garlic Cloves, minced
  • 4ea Carrots, coarsely chopped
  • 1ea 14.5oz can of Diced Tomatoes
  • 1 Tbsp Thyme
  • 2ea Bay Leaves
  • 2/3 cup full bodied red wine
  • 4 cups Beef Stock
  • 8oz Guinness Stout Beer
  • 3 Tbsp Honey
  • 2 Tbsp Molasses
  • 2 Tbsp Whole Grain Mustard
  • 2 Tbsp Butter
  • Salt and Pepper to taste
  • Flour (for thickening gravy)


Add oil to large braising pan and heat on stove top over medium heat.  Season Beef Squares with salt and pepper then carefully place in braiser. Cook beef until well browned on both sides. Transfer the beef into a large roasting pan, laying them single file. In same braiser, add onions, garlic, carrots, canned tomatoes, bay leaves and thyme, stirring until vegetables are tender. Add beef stock, wine, Guinness, honey, molasses and mustard to braiser. Bring to boil while stirring well. Now pour liquid and vegetables over the top of beef in roasting pan. Cover pan and bake in pre-heated oven at 325 degrees for 3 hours or until fork tender. When done remove meat from pan and reserve. Take liquid and vegetables and place in small stockpot over low heat.  Add butter and slightly thicken with flour/water mixture to make thin gravy.

Serving Suggestion:

Using individual serving bowls, take a large ladle of the gravy and vegetables and pour in each bowl. Now place a scoop of whipped potatoes in the center of each bowl. Place portion of beef short ribs adjacent to potatoes and ladle more gravy and vegetables on top of short ribs. Serve with prepared horseradish on the side.

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