Beef ribs with stout and mustard sauce

Ingredients:

• 10 cloves garlic (4 chopped, 6 crushed)
• 2 tbsp chopped fresh thyme + 4 sprigs
• 2 tablespoons extra-virgin olive oil
• 1 beef loin on 3 bones (3.2-3.7 kg)
• 2 large carrots, cut into pieces
• 2 stalks celery, cut into pieces
• 1 large onion, cut into pieces
• 2 bottles of 0.33 l. stout
• 3 cups lightly salted beef broth
• 1 tbsp Dijon mustard

Preparation:

1. In a small bowl, combine minced garlic, chopped thyme, 1 tablespoon salt, and 2 teaspoons black pepper; stir in olive oil to form a paste. Rub the garlic paste all over the meat and let it sit for 1 hour.
2. Preheat the oven to 450°F (230°C). Line the bottom of a large roasting pan with minced garlic cloves, thyme sprigs, carrots, celery, and onion. Place the ribs, fat side up, on top of the vegetables. Pour 1.5 bottles of stout into the bottom of the roasting pan. Roast until the meat is browned on top, about 30 minutes.
3. Baste the roast with the pan juices and reduce the oven temperature to 300°F (150°C). Continue roasting, basting the roast with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the roast registers 115°F (46°C) to 125°F (49°C) for medium-rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, cover with foil, and let rest for 30 minutes before slicing.

4. Meanwhile, prepare the sauce:

   
   Place the Dutch oven over 2 burners and add the remaining 1/2 bottle of stout and the beef broth. Bring to a simmer and cook until the liquid has reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into the saucepan, reserving any fat in the separator. Bring the liquid to a simmer, then stir in the mustard. Cover and keep warm. To carve the roast, position it bone-side up, then use a chef's knife to remove the bones in one piece; slice the meat thinly against the grain. Serve with gravy.