Categories: Healthy

Ingredients

• 1 tbsp canola oil
• 2 lb boneless short ribs
• salt and black pepper to taste
• 2- 12 oz cans Guinness Draught
• 2 cups beef broth
• 3 large carrots, cut into large chunks
• 2 onions, quartered
• 2 stalks celery, cut into large chunks
• 8 garlic cloves, peeled
• 2 bay leaves
• Gremolata:
• 1/2 cup chopped parsley
• 2 garlic cloves, minced
• Grated zest of 2 oranges or lemons

Directions

1. Heat the oil in a large skillet over high heat. Season all sides of the ribs and salt and pepper. Cook them until a rich brown crust develops on the outside. Remove the ribs and place in a slow cooker. While the pan is still hot, add the beer and scrape up any bits stuck to the bottom with a wooden spoon. Pour the beef over the short ribs.

2. Add the broth, carrots, onions, celery, garlic and bay leaves to the short ribs and set the slow cooker to high. Cook for 4 hours, until the beef is tender and nearly falling apart. Discard the bay leaves.

3. For the gremolata, mix the parsley, garlic and orange zest. Serve the beef over soft polenta or mashed potatoes. Sprinkle with gremolata.

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