Because the fog rolled in and it’s a little chilly out here in San Francisco. I wanted to revisit this comforting, soul warming meal. There is no better way to add a ton of flavor to any dish than with a good can of beer. In my case, I go to Guinness for that savory hardiness.
You would never know by tasting these that Guinness is the main ingredient. This recipe can be made with a roast as well. Serve with some cheesy, creamy, dreamy polenta. I’ve also served this shredded on top of wide egg noodles.
This one pot wonder is perfect for those times when you just want the stove to do the work for you. As always I used my beautiful Le Creuset dutch oven to cook this meal in. Cooking low and slow is key to developing the richness and flavor in this dish. Perfect for a Sunday night family dinner. So slow down and enjoy this rich sauce that accompanies perfectly tender and juicy beef ribs. Use any stout beer in this recipe, Guinness works perfect or pick your favorite.
Guinness Braised Short Ribs
This one pot dish is the perfect meal for a cozy night in. Complete comfort when you serve on top of cheesy polenta or mashed potatoes. You can totally do this in your slow cooker, prep everything as is until after sauteeing the veggies and transfer everything to your slow cooker and pour liquid over the top and cook on low for 6-8 hours. Add cornstarch slurry and cook for an additional 30 minutes until thickened.
Ingredients
- 1 tablespoon Olive Oil
- 4 strips Bacon, sliced
- 3 pounds Beef Short Ribs, bone-in
- 2 tablespoons Butter, unsalted
- 1 whole Onion, diced
- 2 whole Carrots, medium dice
- 1 package Baby Bella Mushrooms, quartered
- 5 cloves Garlic, minced
- 1 can (10 Oz. Size) Diced Tomatoes
- 1 can (14.9 Oz. Size) Guinness
- 2 whole Bay Leaves
- Kosher Salt and Black Pepper, to season
- 2 tablespoons Cornstarch
- 1 1/2 tablespoon Water
- 1 bunch Parsley, Chopped
Directions
- Step 1 Heat 1 tablespoon of olive oil in a 9-quart cast iron pot over medium heat. Add the bacon lardons to the pot. Render fat and crisp up the bacon, about 5 minutes. Remove to a paper towel lined plate and set aside.
- Step 2 Season the ribs on both sides with salt and pepper. Place ribs in the pot to brown both sides, 2 minutes per side. Remove ribs to a plate and set aside.
- Step 3 Melt butter in the pot and add the diced onion, carrots and mushrooms to the pot, cook until veggies are tender, about 8 minutes. Add the garlic and stir in until fragrant, 30 seconds. Add the can of diced tomatoes with juice. Stir to break up any browned bits on the bottom of the pot. Add the stout beer and continue to stir. Bring the liquid up to a slight simmer and add the bay leaves. Place the reserved bacon and short ribs back in the pot and reduce the heat to low. Cover and cook for 3 1/2 hours until the ribs are tender and falling off the bone.
- Step 4 Remove ribs to a serving dish and remove bay leaves. Season the liquid with salt and pepper.
- Step 5 In a separate bowl, whisk together cornstarch and water. Add in the cornstarch slurry to the liquid and whisk together until sauce looks thickened. Spoon sauce on top of the short ribs.
- Step 6 Garnish with chopped parsley.
Heat 1 tablespoon of olive oil in a 9-quart cast iron pot over medium heat. Add the bacon lardons to the pot.
{Lardons just means sliced bacon into strips.} Render fat and crisp up the bacon, about 5 minutes. Remove to a paper towel lined plate and set aside.
Now just look at how beautiful these short ribs are! Enough meat on these bones to feed an army…..or enough for me…no judgement here.
Liberally season the ribs on both sides with salt and pepper.
Place ribs in the pot to brown both sides, 2 minutes per side. Remove ribs to a plate and set aside.
Melt butter in the pot and add the diced onion, carrots and mushrooms to the pot; cook until veggies are tender, about 8 minutes.
Add the garlic and stir in until fragrant, 30 seconds.
Add the can of diced tomatoes with juice.
Stir to break up any browned bits on the bottom of the pot.
It’s a good day for a Guinness.
Pour it in.
Pour it like you mean it.
Bring the liquid up to a slight simmer and add the bay leaves.
Nestle those short ribs back into the pot with the reserved bacon and reduce the heat to low.
Cover and cook for 3 1/2 hours until the ribs are tender and falling off the bone.
Remove ribs to a serving dish and remove bay leaf. Season the liquid with salt and pepper.
In a separate bowl, whisk together cornstarch and water.
Add in the cornstarch slurry to the liquid and whisk together until sauce looks thickened.
Spoon sauce on top of the short ribs.
Serve on top of a big bowl of polenta.
Savor and Enjoy!