Beer Braised Beef Short Ribs

This flavorful recipe for beer braised beef short ribs is perfect for your St. Patrick’s Day feast or just about any cool evening at home.

Slow-cooked in rich Guinness beer and savory beef or chicken stock, these tender short ribs are infused with deep, robust flavors that are sure to impress.  The addition of tomato paste, dark brown sugar, and a bit of Irish butter brings out a sweet- savory balance that complements the richness of the meat.

Whether you’re hosting a festive St Patty’s gathering or enjoying a cozy dinner, this Irish-inspired dish pairs beautifully with creamy garlic mashed potatoes or colcannon (Irish style mashed potatoes with cabbage), making it the ultimate comfort food for the holiday.

These short ribs are so tender, you can cut them with a fork.

Ingredients

• 4 pounds beef short ribs (about 8 pieces)
• 3/4 teaspoons salt
• 3/4 teaspoons onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoon light olive oil
• 2 to 3 tablespoon butter (Irish or European is preferred)
• 5-6 ounces tomato paste
• 2 teaspoon dark brown sugar
• 2 bottles Guinness beer or other Irish beer
• 1-1/2 cups beef stock or chicken stock
• 2 tablespoons flour
• 2 tablespoons heavy cream

Directions

• Take the short ribs out of the refrigerator about 30 minutes before cooking.  Season with salt, onion powder, pepper and garlic powder.
• Add oil to a large dutch oven or pot.  Turn heat to medium-high.
• In batches, cook the short ribs for 2 minutes per side or until a nice crust forms.  Set the cooked short ribs aside on a plate.
• Turn the heat off and drain half of the fat.
• Turn the heat back on to a low-medium.
• Add the onions and cook for 2 minutes.
• Toss in the carrots and cook for about 4 more minutes.
• Stir in the tomato paste and brown sugar.  The sugar will balance the acidity of the tomato paste.
• Slowly pour in the Guinness beer, followed by the beef or chicken stock.  Note, the beef will foam as you pour it in.
• Return the short ribs back to the cooking dish.  Cover.
• Bake in a preheated oven at 320 degrees Fahrenheit for 3 hours.
• Turn the oven off, uncover, and allow the dish to sit in the oven for 30 more minutes.
• Remove the baking dish from the oven.  Were going to thicken the sauce and make a gravy.  Remove the short ribs from the dish and set them on a heat proof dish.

• Take a cup of the sauce and stir in 2 tablespoons of flour.  Return the flour mixture to the sauce, stir and cook on low-medium heat until the gravy thickens.  Finish the gravy by stirring in the heavy cream. You can either return the short ribs to the dish, or pour the gravy on the short ribs.

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Beer Braised Beef Short Ribs

Slow-cooked in rich Guinness beer and savory beef or chicken stock, these tender short ribs are infused with deep, robust flavors that are sure to impress.  The addition of tomato paste, dark brown sugar, and a bit of Irish butter brings out a sweet- savory balance that complements the richness of the meat.

Course Main Course

Cuisine American, Irish

Keyword Ground Beef, Short Ribs

Ingredients

• 4 pounds beef short ribs about 8 pieces
• 3/4 teaspoons salt
• 3/4 teaspoons onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoon light olive oil
• 2 to 3 tablespoon butter Irish or European is preferred
• 5-6 ounces tomato paste
• 2 teaspoon dark brown sugar
• 2 bottles Guinness beer or other Irish beer
• 1-1/2 cups beef stock or chicken stock
• 2 tablespoons flour
• 2 tablespoons heavy cream

Instructions

1. Take the short ribs out of the refrigerator about 30 minutes before cooking.  Season with salt, onion powder, pepper and garlic powder.
2. Add oil to a large dutch oven or pot.  Turn heat to medium-high.
3. In batches, cook the short ribs for 2 minutes per side or until a nice crust forms.  Set the cooked short ribs aside on a plate.
4. Turn the heat off and drain half of the fat.
5. Turn the heat back on to a low-medium.
6. Add the onions and cook for 2 minutes.
7. Toss in the carrots and cook for about 4 more minutes.
8. Stir in the tomato paste and brown sugar.  The sugar will balance the acidity of the tomato paste.
9. Slowly pour in the Guinness beer, followed by the beef or chicken stock.  Note, the beef will foam as you pour it in.
10. Return the short ribs back to the cooking dish.  Cover.
11. Bake in a preheated oven at 320 degrees Fahrenheit for 3 hours.
12. Turn the oven off, uncover, and allow the dish to sit in the oven for 30 more minutes.
13. Remove the baking dish from the oven.  Were going to thicken the sauce and make a gravy.  Remove the short ribs from the dish and set them on a heat proof dish.  Take a cup of the sauce and stir in 2 tablespoons of flour.  Return the flour mixture to the sauce, stir and cook on low-medium heat until the gravy thickens.  Finish the gravy by stirring in the heavy cream. You can either return the short ribs to the dish, or pour the gravy on the short ribs.

#StPatricksDayRecipes  #IrishFood