Guinness Beef Short Rib

Instructions

For the Short Ribs:

1. In a heavy bottomed pan heat up the grape seed oil over medium high heat. Sprinkle some salt and pepper on each Rib, and then sear them on all 4 sides in batches. Set each batch aside while you cook the rest.
2. Arrange the ribs in the slow cooker so the bone is on top and the meat is on the bottom.
3. Using the same pan you seared the ribs in, sear the garlic, carrots, and celery as well until the veg become slightly limp. Place the cooked vegetables on top of the ribs in the slow cooker.
4. Pour the Guinness over the ribs and veg. Turn the slow cooker on low and cook for 7 hrs.
5. When the ribs are finished cooking, remove them from the slow cooker and set aside. Skim the fat off of the remaining juices and using an immersion blender, puree the sauce. Add salt and pepper to taste.
6. Serve the ribs on top of the cabbage and Swiss chard with a drizzle of the sauce over top.

For the Sautéed Cabbage / Swiss chard:

1. Place the olive oil in a medium sized pan and heat. Add the cabbage and some salt and cook until it begins so wilt. Add in the Swiss chard and cook until it begins to soften. Sprinkle in some of the balsamic vinegar and toss.
2. Serve as a veggie bed under the short ribs.