Beer Braised Short Ribs

1. 1

   Start by cutting the leeks, garlic, carrots, parsnips, turnips, celery, and sweet potato with the KitchenAid(R) Santoku Knife.

2. 2

   Heat olive oil in a KitchenAid(R) Cast Iron Casserole on the KitchenAid(R) 5-Burner Gas Cooktop. Season the short ribs on all sides with salt and pepper. Brown each side of the short ribs. Set the short ribs aside.

3. 3

   Add the leeks and garlic to the pot. Saute until fragrant and slightly softened. Add the vegetables and cook for a minute longer. Add the tomato paste and brown sugar and stir. Add the beef broth to deglaze the pot.

4. 4

   Add the beer and bay leaf.

5. 5

   Finally, add the browned short ribs. Bring the mixture to a boil. Turn the heat to low and cook for about an hour and a half or until the meat is very tender. Stir occasionally.

6. 6

   Serve with a piece of bread or over a bed of creamy mashed potatoes.

No additional tips available.