Name: Stout-Braised Short Ribs
Cook time: 35 min
Total time: 4 1/2 hr
Yield: Makes 6 servings
Ingredients: 1/4 cup packed dark brown sugar; 1 tablespoon paprika (not hot); 1 tablespoon curry powder (preferably Madras); 2 teaspoons ground cumin; 2 teaspoons black pepper; 2 teaspoons salt; 1 teaspoon dry mustard; 4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces; 4 medium leeks (white and pale green parts only), chopped (2 cups); 3 tablespoons olive oil; 4 medium carrots, chopped (2 cups); 3 celery ribs, chopped (1 1/2 cups); 2 Turkish bay leaves or 1 California; 1/4 cup chopped garlic (5 to 6 large cloves); 1 3/4 cups beef broth (14 oz); 2 (12-oz) bottles stout such as Mackeson or Guinness; 2 (14- to 15-oz) cans diced tomatoes; Accompaniment: buttered egg noodles tossed with chopped fresh parsley; a wide 6-qt heavy nonreactive pot with a lid

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Photo by Romulo Yanes

Stout and brown sugar give these tender ribs a hint of sweetness.

Cooks' note:

Short ribs improve in flavor if braised 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350°F oven until hot, 1 to 1 1/2 hours.

Recipe notes

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