For St. Patty's Day, I decided to do something involving Guinness...cause that and Bailey's are the best part of the day! Although I must say I was reminiscing about my old elementary school and how they'd leave green foot prints and glitter on the paths to the old gym where we'd find mint milkshakes, irish potatoes, and green cupcakes every year. Even though we knew what was coming it was so exciting!
But now that I'm old(er), it was time for something a little more grown up. After realizing all the recipes I found for beer braised short ribs required a slow cooker for 10 hours, I decided to do a little combining of recipes. Basically I used parts of Hubert Kellers Red Wine Braised Short Rib recipe and substituted beer for the wine and left out a few of the ingredients that wouldn't have paired well with the heavy, stouty goodness of Guinness....mmm.
Read on for the recipe and step by step photos!
But now that I'm old(er), it was time for something a little more grown up. After realizing all the recipes I found for beer braised short ribs required a slow cooker for 10 hours, I decided to do a little combining of recipes. Basically I used parts of Hubert Kellers Red Wine Braised Short Rib recipe and substituted beer for the wine and left out a few of the ingredients that wouldn't have paired well with the heavy, stouty goodness of Guinness....mmm.
Read on for the recipe and step by step photos!
Ingredients (serves 4) - I served the ribs with mashed potatoes that had some onion flakes in them. Perfect pairing!
2 lbs bone-in-short ribs
Salt, Pepper, Cayenne
2 tbsp olive oil
1 large onion, peeled
1 carrot, peeled and chopped
1 celery stalk, coarsely chopped
1 1" piece of ginger, peeled and sliced thinly
1 large garlic clove, peeled and chopped
1/2 stalk lemongrass
1 1/3 cup Guinness
1 3/4 cup beef stock
1 tbsp parsley
2 lbs bone-in-short ribs
Salt, Pepper, Cayenne
2 tbsp olive oil
1 large onion, peeled
1 carrot, peeled and chopped
1 celery stalk, coarsely chopped
1 1" piece of ginger, peeled and sliced thinly
1 large garlic clove, peeled and chopped
1/2 stalk lemongrass
1 1/3 cup Guinness
1 3/4 cup beef stock
1 tbsp parsley
Directions
- Preheat the oven to 350F.
- Heat olive oil in a 5-quart casserole pan over high
- Season short ribs on all sides with salt, pepper, and cayenne.
- When oil is almost smoking, add ribs and let sear on high, 5 minutes per side or until well browned. Use tongs to rotate.
- Once browned on all sides, remove ribs onto a baking tray
- Add onions, carrots, celery, ginger, and garlic to the casserole.
- Smash the lemongrass stalk with the back of a knife (harder than you think...), slice, and add to pan. Saute veggies for 2 minutes, or until softened.
- Over high heat, add the Guinness and scrape the bottom of the pan with a wooden spoon as the beer comes to a boil (It will boil! We were wondering...)
- Add parsley and beef stock and bring to a simmer. Add ribs back into the pan and cover with a tight fitting lid.
- Place casserole in oven for 1.5 hours. Remove cover and continue cooking for an additional 1 hour.
- When the rib meat is very tender (ours was almost completely off the bone!), remove from oven using tongs to place on baking tray. Cover with aluminum foil to keep warm.
- Pour sauce through a fine mesh strainer into a saucepan, removing all veggies (Keep the veggies to eat with the meat and potatoes. However! Watch out for the lemongrass - it is a little too strong to eat. Also, don't pick up the casserole with your bare hands. I'm an idiot.). Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add the ribs to reheat.
- Serve over the onion flake mashed potatoes and veggies! Don't forget to drink a Guinness (or some Jameson, as the boys did) along with it!
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