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Beer Braised Short Ribs
- Start by cutting the leeks, garlic, carrots, parsnips, turnips, celery, and sweet potato with the KitchenAid® Santoku Knife.
- Heat olive oil in a KitchenAid® Cast Iron Casserole on the KitchenAid® 5-Burner Gas Cooktop. Season the short ribs on all sides with salt and pepper. Brown each side of the short ribs. Set the short ribs aside.
- Add the leeks and garlic to the pot. Sauté until fragrant and slightly softened. Add the vegetables and cook for a minute longer. Add the tomato paste and brown sugar and stir. Add the beef broth to deglaze the pot.