Braised Beef Short Ribs with Guinness and Prunes

Name: Braised Beef Short Ribs with Guinness and Prunes
Cuisine: Europe, Irish
Ingredients: 3 1/2 pounds, boneless short ribs, trimmed of excess fat (see note and step-by-step); 2 teaspoons, kosher salt; 1 teaspoon, black pepper; 2 tablespoons, vegetable oil; 2 large, onions, peeled and sliced thin from pole to pole (about 4 cups); 1 tablespoon, tomato paste; 6 medium, garlic cloves, peeled; 1 cup, dark beer, Guiness Draught (see note); 1 cup, beef broth; 1/3 cup, pitted prunes; 4 , large carrots, peeled and cut crosswise into 2-inch pieces; 4 sprigs, fresh thyme; 1 , bay leaf; 1/4 cup, cold water; 1/2 teaspoon, unflavored powdered gelatin

Main Courses
Europe
Irish
Meat
Beef
Stews

Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

SERVES 6

Why This Recipe Works

This is a members' feature.