Ingredients
1/4
cup packed dark brown sugar
1
tbsp curry powder (preferably Madras)
4
to 41/4 lb beef short ribs, cut into 4-inch pieces
4
medium leeks (white and pale green parts only), chopped (2 cups)
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
Special equipment: a wide 6-qt heavy nonreactive pot with a lid
Accompaniment: buttered egg noodles tossed with chopped fresh parsley
Directions
1.
Put oven rack in lower third of oven and preheat oven to 375°F.
2.
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
3.
Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
4.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
5.
Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
6.
Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
7.
Skim off excess fat from surface of sauce. Discard bay leaves.
9.
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.
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