Beer Braised Short Ribs

• 2 leeks white and light green parts only, cut into 1" pieces
• 3 garlic gloves, minced
• 4 carrots peeled and cut into 1" pieces
• 2 parsnips peeled and cut into 1" pieces
• 2 turnips peeled and cut into 1" pieces
• 3 stalks celery cut into 1" pieces
• 2 sweet potatoes peeled and cut into 1" pieces
• 2 tablespoons olive oil
• 8 pounds bone-in short ribs
• kosher salt to taste
• pepper to taste
• 3 tablespoons tomato paste
• 1 teaspoon brown sugar
• 10 ounces beef broth
• 22 ounces stout beer
• 1 bay leaf

1. Start by cutting the leeks, garlic, carrots, parsnips, turnips, celery, and sweet potato with the KitchenAid(R) Santoku Knife.
2. Heat olive oil in a KitchenAid(R) Cast Iron Casserole on the KitchenAid(R) 5-Burner Gas Cooktop. Season the short ribs on all sides with salt and pepper. Brown each side of the short ribs. Set the short ribs aside.
3. Add the leeks and garlic to the pot. Saute until fragrant and slightly softened. Add the vegetables and cook for a minute longer. Add the tomato paste and brown sugar and stir. Add the beef broth to deglaze the pot.
4. Add the beer and bay leaf.
5. Finally, add the browned short ribs. Bring the mixture to a boil. Turn the heat to low and cook for about an hour and a half or until the meat is very tender. Stir occasionally.
6. Serve with a piece of bread or over a bed of creamy mashed potatoes.

leeks, garlic, carrots, stalks celery, sweet potatoes, olive oil, kosher salt, pepper, tomato paste, brown sugar, beef broth, stout beer, bay leaf

Taken from www.yummly.com/recipe/Beer-Braised-Short-Ribs-2098737 (may not work)