Step 1

Preheat oven: Preheat the oven to 375 F degrees.

Step 2

Prepare short ribs: In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.

Step 3

Sear short ribs on all sides: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.

Step 4

Saute veggies: In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic.

Step 5

Deglaze the pot: Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed. Add the short ribs back to the pot and cover with a lid.

Step 6

Transfer to the oven and braise: Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.

Step 7

Garnish and serve: Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.