By Executive Chef David Slick of Public Eat + Drink
4 pounds short ribs (Chef sources from Vermont’s Family Farm, Enosburg Falls, VT.)
2 tablespoons canola oil
2 large Spanish onions, diced
2 celery stalks, diced
2 cups stout (Chef suggests Gerry Dog Stout Bourbon Barrel Aged from Big Elm Brewing, Sheffield, MA.)
2 cups beef stock
12 medium carrots, peeled
4 purple-top turnips, peeled, medium chop
1 pound fingerling potatoes
6 cloves fresh garlic
4 sprigs thyme, leaves removed from stem and chopped
2 sprigs rosemary, leaves removed from stem and chopped
Salt and pepper to taste
1 tablespoon olive oil
1 cup demi-glace
Preheat oven to 300°F.
Season ribs with salt and pepper. Place oil in cast-iron skillet or Dutch oven on high heat until almost smoking. Sear ribs to golden brown, about 3 minutes on each side, being careful not to crowd pan. Remove ribs from pan and reserve.
Add onions and celery to pan. Cook until onions are translucent. Add stout of your choice and reduce by half.
Return reserved ribs to pan, add beef stock and bring to a boil. Remove pan from heat, cover with lid or foil and place in oven. Roast until meat is tender but not falling off the bones, about 3 hours.
Place carrots, turnips, potatoes, garlic, thyme and rosemary in a bowl with salt, pepper and oil; mix to coat. Turn out in roasting pan or baking sheet. Roast in oven until tender, about 40–50 minutes; test for fork tender.
When ribs are done remove from oven, placing ribs on work surface, and carefully remove bones from each rib.
Place cooking liquid from pan into a blender and purée. Transfer liquid to a saucepan, add demi-glace, cook over high heat, using a whisk reduce to sauce consistency. Season with salt and pepper to taste.
Warm rib meat with the sauce. Plate roasted vegetables to large, warmed serving bowl. Mound short ribs on top. Generously sauce vegetables and ribs.