Ingredients
1/2 cup flour
2 Tbsp hot paprika
2 teaspoons smoked paprika
Salt
Freshly ground black pepper
4 pounds bone-in beef short ribs, trimmed of excess fat
4 strips thick-cut bacon
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) brown ale
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds Yukon Gold or russet potatoes
2 large carrots
1 pound turnips (optional)
Method
1 Preheat oven to 300°. Combine flour, hot paprika,
smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper in a
large bowl. Dredge the short ribs in the flour mixture.
2 In a large Dutch oven over medium-high heat, cook bacon
until fat renders. Transfer bacon with a slotted spoon to paper towels
and reserve. Pour off all but 1 Tbsp of the bacon fat from pot. (Do not
pour down the drain or you will clog your drain when the fat hardens as
it cools.) Add short ribs and brown on all sides, 3 to 5 minutes per
side.
 
3 Chop reserved bacon and set aside. Transfer short ribs to a
plate and reserve. Add the onion and 1/2 teaspoon of salt to the pot and
cook, stirring, until softened, about 3 minutes. Add garlic and cook,
stirring, until fragrant, about 1 minute. Add the ale and, using a
wooden spoon or spatula, scrape up any browned bits on the bottom of the
pan. Add tomatoes and their juices and reserved bacon. Increase heat to
high and bring mixture to a boil. Return short ribs to pot, cover, put
in the preheated oven, and cook two hours.
4 Peel potatoes, turnips (optional), and carrots, and cut into
1-in. pieces. Add to short ribs, cover, and cook until potatoes are
tender and meat pulls away easily from the bone, about 30 minutes. Add
salt and pepper to taste.
5 Spoon off excess fat. Remove the bones if you want,
before serving.
Serves 8.
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