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1.
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Pat your short ribs dry with a paper towel and season each piece with some kosher salt.
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Try to get it rubbed in on all sides.
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2.
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Heat a large heavy bottomed pot with a tight fitting lid to high and add a few swirls of olive oil (about 1.5 Tablespoons).
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3.
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Place the ribs into the pan to brown on all sides.
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About 2 minutes per side depending on the size of the rib.
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Do this in batches so you have enough room.
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Place the browned ribs onto a plate and continue until all the ribs are browned.
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4.
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While browning, peel and dice the shallots, onion, celery, and garlic.
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5.
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Once youve finished browning all the meat, pour off all but maybe 1 Tablespoon of the rendered fat.
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6.
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Keep the heat on high and add the diced shallots, onions, celery, and garlic.
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Stir and cook about 2 minutes until onions are browned and translucent.
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7.
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Add the browned ribs back into the pot, patting any excess fat off of them with a paper towel.
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8.
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Now add the beer!
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It took me 5 bottles of Guinness to cover the meat thoroughly (leaving 1 bottle from the six pack for me!)
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This may vary for you depending on your pot.
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9.
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Heat up til boiling and skim off some of the scum that rises to the top (you dont have to be too precise here, just get some of it).
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Add the bay leaves, thyme, pepper and 1 Tablespoon of salt.
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Lower the heat to low and cover.
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10.
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Cook for 2 hours and check the taste.
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I added 1 Tablespoon of salt and sugar at this point to give a little more OOMPH!
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11.
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Cook for another hour and the meat should be falling of the bone tender!
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Skim off any excess fat from the top (this will depend on how fatty your ribs were.
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I didnt have too much to skim off, so I just left it).
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12.
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Chop up a handful of fresh parsley and throw it on top for some color and flavor!
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13.
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Serve over mashed potatoes, rice or maybe some crusty French bread to soak up all that delicious broth!
