Guinness Braised Beef Short Ribs
This is one of those easy type recipes because once you have assembled your Mise En Place (that’s one of those fancy cooking terms that roughly translates out to “everything in its place”) the rest is simply a matter of putting everything into the Dutch Oven and popping it into the oven for a couple of hours thereby freeing you up to do other things and when you are ready so is dinner and with braising the meat slowly it becomes very tender and flavourful.
Here’s how we do this one.
- 2 1/2 pounds Beef Short Ribs
- 2 medium Carrots – diced
- 2 Celery stalks – diced
- 1 medium white Onion – diced
- 4 cups Beef Broth
- 1 475ml can Guinness
- 3 medium Garlic bulbs – rough chopped
- 2 medium Green Tomatoes – diced
- 6 tablespoons Canola Oil
- Salt and pepper
- 5 tablespoons Cornstarch
- 5 tablespoons Water
- Chiffonade of Celery leaves for garnish
Putting it all together:
- Preheat the oven to 350°
- Heat the oil in a large saute pan and sear the ribs, in batches, and set aside.
- Line the bottom of a large Dutch oven with the vegetables, add the seared ribs, pour in the beef broth and Guinness cover and bring to a boil.
- Put in the oven for 2 hrs, checking regularly, or until the beef is just starting to fall off the bone.
- Remove the ribs and strain the liquid into a separate sauce pan. Bring to a boil and stir in the slurry. Whisk until thickened.
- Garnish with the celery leaves and enjoy
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time………