3 tbsp olive oil
3 lbs. beef short ribs
1 large white onion, diced
3 cloves garlic, minced
2 stalks celery, cut into 1/2 “ pieces
5 medium carrots, cut into 1” pieces
14 oz. beef broth
1 pint Guinness stout
Salt and black pepper
Corn starch for gravy
Heat the pot to medium high, add 3 tablespoons of olive oil and add 4 or 5 pieces of meat that has been salted on all sides. Brown all sides at 350 degrees. Repeat until all meat is browned. Remove and reserve.
Lower the heat to 250 to 275, add the garlic and onion. Saute 5 minutes. Add carrots and celery for 5 more minutes.
Add ½ the beef broth and 1 tsp black pepper. Scrape the brown bits from bottom of pot.
Add remainder of broth, then browned meat and Guinness. On low heat, simmer for 2-3/4 hours. Remove meat and vegetables.
For the gravy: Mix 5 tbsp cornstarch in ¾ cup cold water. Add slowly to hot juices and whisk for 1 or 2 minutes until thickened.