Guinness-braised short ribs for a happy St. Paddy’s Day
By Danielle Rehfeld
This St. Paddy’s Day I wanted to have that simple stick to your ribs kind of dinner without making the usual corned beef and cabbage.
So I decided to take short ribs and replace the usual red wine with everyone’s favorite Irish beverage. And I don’t mean Jameson. Guinness, with its deep, bitter caramel flavor, makes for a great braising jus, especially when combined with a cut of meat that gets so fork tender, it falls right off the bone.
Nothing gets wasted in this dish. The meat gets seared, veggies are caramelized along with a little tomato paste, and the whole to-do gets cooked in Guinness and beef stock in a Dutch oven for a few hours. Last but not least, the veggies and liquid get blended up to make a thick, rustic sauce. That over some fork-mashed potatoes is my idea of a St. Paddy’s Day dinner.
GUINNESS BRAISED SHORT RIBS
Serves 3 to 4.
2 pounds beef short ribs, bone-in (about 4 portions)
canola oil, 2 to 3 Tbsps.
kosher salt and freshly cracked black pepper
2 Cups mire poix (onion, carrot, celery, diced)
2 Cups parsnip, cut into 1/2-inch rounds
1 Tbsp. parsley, chopped
1 6 oz. can tomato paste
12 oz. Guinness stout beer
1 1/2 Cups beef stock, divided
1 Tbsp. Worcestershire sauce
chopped parsley, for garnish
Preheat oven to 350 degrees. Heat a large Dutch oven with canola oil over medium high heat. Dry the meat well with paper towels. Season generously with salt and pepper.
Sear the meat flesh side down until well browned. Transfer to a plate.
Add the vegetables, season with salt and pepper and brown over medium heat, adding a drop or two of oil if the pan is too dry. When golden, add the parsnip and parsley. Cook another minute.
Stir in the tomato paste and cook for about 1-1/2 to 2 minutes, until caramelized. Add the beer and stock, scraping up any little bits from the bottom of the pan, season and bring to a simmer. Place the beef, seared side down in the pan and cover.
Bake until fork tender, about 2-1/2 to 3 hours.