Glazed Short Ribs

– courtesy Walkers Wine Bar & Grill, Mississauga

Glazed Short Ribs
5 lbs short ribs, in 2-inch pieces
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 can Guinness
2 tbsp cup molasses
1 fresh ginger root, peeled and diced
5 garlic cloves, chopped
2 tbsp soya sauce
2 tbsp hoisin sauce
3L beef stock
2 bay leaves
salt  & pepper

First season short ribs with salt and pepper, then pan sear on both sides. As you sear (do this in batches) place ribs in a deep roasting pan. 

Add remaining ingredients to the roasting pan, and make sure ribs are completely covered in beef stock. Cover with tin foil and place in a preheated 300°C oven for 8.5 hours.

Carefully remove ribs from pan and place on a platter. Strain off the liquid from the roasting pan into a pot and simmer until it is reduced by half, or has a sauce-like consistency.

Toss the ribs back into the sauce and serve.