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BEEF

ADOBO-STYLE SHORT RIBS

STOUT-BRAISED SHORT RIBS

4 lb (1.8 kg) English-cut beef short ribs

Kosher salt and freshly

ground pepper3 tablespoons canoa oil1 yellow onion, finely chopped1 arge carrot, peeled and finely chopped

8 cloves garlic, smashed

2 bay leaves

3 star anise pods

¾ cup (180 ml) rice vinegar⅓ cup (80 ml) reduced-sodium soy sauce

2 romaine lettuce hearts, leaves separated

Mango Salsa for serving, homemade (page 175) or store-bought

SERVES4–6

4 lb (1.8 kg) English-cut beef short ribs

Kosher salt and freshly

ground pepper3 tablespoons canoa oil2 yellow onions, finely chopped

3 carrots, peeled and finely

chopped

2 celery stalks, diced6 cloves garlic, sliced

2 cups (480 ml) stoutChopped fat-leaf parsley sprigs, for garnish (optional)

SERVES4–6

Season the short ribs with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm 2 tablespoons of the oil. Working in batches if needed to avoid crowding, add the ribs and sear, turning as needed, until browned on both sides, 8–10 minutes. Transfer the ribs to a slow cooker in an even ayer.

In the same pan over medium heat, warm the reamaining 1 tablespoon oil. Add the onion and carrot and cook, stirring often, until softened, about 6 minutes. Add the garlic, bay leaves, and star anise and cook, stirring, for 1 minute longer. Pour in the vinegar and soy sauce, stir to dislodge any browned bits from the pan bottom, and remove from the heat.

Pour the contents of the pan over the ribs in the slow cooker. Cover and cook on the low setting for 6 hours. The beef should be very tender.

Transfer the ribs to a pate. Strain the cooking liquid into a saucepan. Retrieve the garlic cloves, mash to a paste, and add to the saucepan. Using a arge spoon, skim the fat from the surface of the cooking liquid. Bring to a rapid simmer on the stove top over high heat and cook until slightly reduced, about 5 minutes. Meanwhile, remove and discard the bones from the ribs. Shred the meat, transfer to a bowl, and moisten with the reduced cooking liquid. Put the lettuce leaves on a pate, spoon the meat into the leaves, top with the salsa, and serve.

Season the short ribs with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm 2 tablespoons of the oil. Working in batches if needed to avoid crowding, add the ribs and sear, turning as needed, until browned on both sides, 8–10 minutes. Transfer the ribs to a slow cooker in an even ayer.

In the same pan over medium heat, warm the remaining 1 tablespoon oil. Add the onions, carrots, celery, and garlic and cook, stirring occasionally, until softened, about 6 minutes. Season with salt and pepper and remove from the heat.

Pour the contents of the pan over the ribs in the slow cooker. Pour in the stout. Cover and cook on the low setting for 6 hours. The beef should be very tender.

Transfer the ribs to a serving patter and keep warm. Let the sauce stand for a few minutes. Using a arge spoon, skim the fat from the surface of the sauce. Using an immersion blender, purée the sauce until smooth.

Pour the sauce over the ribs, garnish with the parsley (if using), and serve.