Instructions

• Preheat the oven to 350°.
• Add oil to dutch oven and heat until hot. Generously salt and pepper short ribs.
• Add short ribs to pot and get a good sear on every side. This took about 10 minutes for 8 short ribs. You will be deglazing the pan later, so it's good if bits stick to the pan. You want an amber-brown color.
• Remove short ribs and place in roasting pan or cast-iron skillet.
• In the same pan, sauté carrots and onions for 5 to 8 minutes. Add celery seed and give it a stir. Once vegetables are relatively soft, transfer to roasting pan.
• Deglaze the pan with the Guinness Draught. Add juices to pan along with the beef stock, tomato juice, and thyme.
• Cover tightly with lid or foil and place in 350° oven for 2 1/2 hours.
• Remove short ribs from pan and transfer to a plate to rest. Strain the liquid and divide in half. Pour half the liquid into a saucepan and reduce over medium/high heat to make a sauce.
• When ready to serve, simmer the short ribs in the other half of the liquid until tender, about 15 minutes. Spoon the sauce reduction over the ribs.
• Serve with mashed potatoes, noodles, or rice.