Wayne wrote:

> Bob, could you share your recipe/method for the Guinness Braised Short
> Ribs?

Sure!

Heat a tablespoon of oil (I use grapeseed oil) in a skillet over medium-high
heat. (A nonstick skillet will not work as well as a conventional one for
this recipe.) Salt short ribs on all sides and then brown on all sides.
Unless you're only cooking a couple short ribs or your skillet is very
large, you'll probably have to do the browning in batches.

As the fond develops on the bottom of the skillet, if it threatens to
actually burn, remove the meat, deglaze the pan with a quarter-cup of
Guinness, scrape the bottom of the skillet with a wooden spoon to remove the
fond, and pour off into a separate container. Then add more oil to the pan,
let it get hot, and resume browning the short ribs.

If you use up an entire bottle of Guinness partway through the browning
process, use water instead.

When you've browned all the meat, deglaze with Guinness one more time. If
you haven't used an entire bottle of Guinness by the time all the meat is
browned, add the rest of the bottle and reduce slightly to burn away most of
the alcohol, then add to the container of deglazing liquid.

Lower the heat to medium-low and melt a couple tablespoons of butter. When
melted, add a big sliced onion and a chopped parsnip and cook until the
onions are softened. While the vegetables are cooking, mix together a
tablespoon of brown sugar and a tablespoon of kosher salt. When the onions
have softened, sprinkle them lightly with that mixture. (You don't need to
use all of the salt/sugar mixture.)

Make a foil packet large enough to contain the short ribs and vegetables.
Leaving one end open, wrap foil around the meat and vegetables. Pour the
deglazing liquid into the open end of the foil and then close it up. Put the
packet into a pan large enough to hold it and bake at 250°F for two hours.

I recommend serving on top of celeriac-potato purée and sprinkling with
parsley.

Bob