1/2 cup flour
2 Tbsp hot paprika
2 teaspoons smoked paprika
Freshly ground black pepper
4 pounds bone-in grass fed beef short ribs, trimmed of excess fat
4 strips thick-cut bacon
1 medium onion, chopped (about 1 1/2 cups)
4 cloves garlic, finely chopped
1 bottle (12 oz.) brown ale
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 large carrots
1 pound turnips (optional)
Preheat oven to 300°F. In a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture.
Place bacon strips in a large (5 to 6 quart), thick-bottomed Dutch oven. Set the heat to medium high and cook the bacon until much of the fat has been rendered. Remove bacon to a paper-towel lined plate.
Pour off all but 1 Tbsp of the bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.)
Add the short ribs, taking care to not crowd the pot (work in batches if necessary) and brown on all sides, 3 to 5 minutes per side.
If you want to get good browning, do not stir the short ribs unless to turn. While the short ribs are browning, chop the bacon and set aside.
Use tongs or a slotted spoon to remove the short ribs from the pot to a bowl. Add the chopped onions to the pot. Sprinkle with 1/2 teaspoon of salt. Cook until translucent, about 4 minutes.
Add the garlic and cook for an additional minute. Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan.
Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil.
Return short ribs to pot, cover, put in the preheated oven, and cook for two hours.
Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces.
Add to short ribs, cover, and cook until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste.
Spoon off excess fat (it helps if you have a fat separator).
- Remove the bones if you want, before serving.