Stout-Braised Short Ribs

Ingredients

• 14 oz beef broth 
• 4 lb beef ribs cut into 4-inch pieces
• 2 teaspoons pepper black
• 28 oz tomatoes diced canned
• 2 cups carrots chopped
• 1.5 cups celery stalks chopped
• 1 tablespoon curry powder (preferably Madras)
• 0.3 cup t brown sugar dark packed
• 1 teaspoon ground mustard dry
• 6 servings extra wide egg noodles fresh with chopped parsley
• 5 large cloves garlic chopped
• 2 teaspoons ground cumin 
• 2 cups leek white green chopped ( and pale parts only)
• 3 tablespoons olive oil 
• 1 tablespoon paprika hot (not )
• 2 teaspoons salt 
• 24 oz porter 
• 2  turkish bay leaf 

Equipment

• bowl
• oven
• pot
• baking pan
• colander

Directions

1. Put oven rack in lower third of oven and preheat oven to 375°F.
2. Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
3. Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
4. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
5. Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side.
6. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes.
7. Add garlic and cook, stirring, 1 minute.
8. Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
9. Skim off excess fat from surface of sauce. Discard bay leaves.
10. Short ribs improve in flavor if braised 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350°F oven until hot, 1 to 1 1/2 hours.