For Short Ribs:
8 pounds short ribs (cut into 4 inch long pieces)
3 carrots, finely chopped
3 stalks celery, finely chopped
2 medium onions, finely chopped
2 turkish bay leaves
3 tablespoons tomato paste
7 cloves of garlic, minced
4 sprigs fresh thyme
3 sprigs fresh rosemary
2 cups Guinness
2 cups beef broth
3 tablespoons olive oil
1 tablespoon salt
2 teaspoons black pepper
Special equipment: 6-qt heavy ovenproof pot with lid.
Preheat oven to 325°F.
Season ribs with salt and pepper. Heat olive oil over medium heat in pot until hot but not smoking. Add ribs and brown on all sides, about 1 minute per side. Transfer meat to a large plate and set aside. In the same pot add carrots, onions, celery, and sauté over medium low heat until vegetables soften, about 10 minutes. Add garlic, thyme, rosemary and sauté, until garlic softens about 2 minutes. Stir in tomato paste and cook for 1 minute. Add broth and beer, then ribs and bring liquid to a boil uncovered. Cover pot and transfer to the oven, braise until meat is very tender 2 1/2 hours. Set aside to cool.
After refrigerated, skim off fat from surface, discard herb stems and bay leaves. Beef develops richer flavors if made 3 days ahead.
Reheat in a preheated oven at 350 degrees until hot, about 20-30 minutes.
For Turnip Puree:
5 pounds medium turnips, peeled, quartered
3 garlic cloves, peeled
1 1/3 cups heavy cream
1/2 stick unsalted butter
Cook turnips and garlic in a large pot of boiling salted water until turnips become tender, about 30 minutes. Drain and set aside. Working in batches, puree the turnips, garlic, 1 1/3 cups cream, and butter in a blender until smooth. Season to taste with salt and pepper.
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3 pounds baby carrots, peeled and trimmed
4 tablespoons balsamic vinegar
1/2 stick unsalted butter
Salt and Pepper
In a large skillet over medium heat, melt butter. Add carrots and saute for 8-10 minutes. Stir in balsamic vinegar and cook carrots until glazed, stirring frequently, about 10 more minutes. Season to taste with salt and pepper.
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