Ingredients:
- 4 pounds bone-in beef short ribs, well trimmed
- 1 tsp salt, plus additional for seasoning
- ½ tsp ground black pepper, plus additional for seasoning
- 1 tsp vegetable oil
- 6 ozs thick-cut bacon cut into 1⁄4-inch dice
- 1 large onion, halved and cut into 1⁄4-inch slices
- 1 tbsp tomato paste
- 2 tbsps all-purpose flour
- 2 tbsps spicy brown mustard
- 1 bottle (12 ounces) Irish stout
- 1 bay leaf
- 1 cup beef broth
- 2 tbsps finely chopped parsley leaves
- Hot mashed potatoes or cooked egg noodles (optional)
Directions:
- Season beef with salt and pepper. Heat oil in large skillet over medium-high heat until almost smoking. Working in batches, cook short ribs in skillet, turning to brown on all sides. Transfer each batch to a slow cooker as it is finished. Wipe out pan with paper towels and return to heat.
- Cook bacon, stirring occasionally, until crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Remove and discard all but 1 tablespoon drippings from pan. Reduce heat to medium and add onion. Cook until softened and translucent, stirring occasionally.
- Add tomato paste, flour, mustard, 1 teaspoon salt and 1⁄2 teaspoon pepper.
- Cook, stirring constantly, 1 minute. Remove from bottom of pan. Pour over short ribs. Add drained bacon, bay leaf and beef broth. Cover and cook on low 8 hours, or until meat is tender and falls off the bone.
- Remove beef and skim fat from cooking liquid. Remove bay leaf and stir in parsley. Serve with mashed potatoes or egg noodles.
- Tip: This recipe can be cooked ahead and refrigerated overnight.