Ingredients with Measurements:
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup Guinness beer
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season short ribs with salt and pepper.
3. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Brown short ribs on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped onion and minced garlic to the pot and sauté until onion is translucent, about 5 minutes.
5. Add beef broth, Guinness beer, tomato paste, Worcestershire sauce, brown sugar, Dijon mustard, and dried thyme to the pot. Stir to combine.
6. Return short ribs to the pot, making sure they are submerged in the liquid.
7. Cover the pot with a lid and transfer to the preheated oven. Bake for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
8. Remove the pot from the oven and let the short ribs rest in the liquid for 10 minutes.
9. Using tongs, remove the short ribs from the pot and place them on a serving platter.
10. Skim any fat from the surface of the liquid in the pot. Use an immersion blender or transfer the liquid to a blender and blend until smooth.
11. Pour the blended liquid over the short ribs on the serving platter.
12. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 2 ½ to 3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 to 6 people.
Nutritional information:
Calories per serving: 620
Fat per serving: 42g
Carbohydrates per serving: 11g
Protein per serving: 48g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Guinness beer can be substituted with any dark beer.
- Dijon mustard can be substituted with yellow mustard.
Variations:
- Add chopped carrots and celery to the pot with the onion and garlic for extra flavor and nutrition.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Use boneless beef short ribs instead of bone-in for easier eating.
Tips and tricks:
- Make sure to brown the short ribs well before braising to develop a deep, rich flavor.
- Let the short ribs rest in the liquid after cooking to absorb more flavor.
- Skim any fat from the surface of the liquid to make a smoother sauce.
Storage instructions:
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat short ribs in a covered pot over low heat until warmed through.
Presentation ideas:
Serve short ribs on a large platter with the sauce poured over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve Guinness-braised short ribs with mashed potatoes or roasted root vegetables for a hearty meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Creamed spinach
- Garlic mashed potatoes
Troubleshooting advice:
- If the liquid is too thin, simmer it on the stove until it reduces and thickens.
- If the short ribs are tough, they may need to cook longer. Check them every 30 minutes until they are tender.
Food safety advice:
- Make sure to cook short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover short ribs in the refrigerator within 2 hours of cooking.
Food history:
Braising is a cooking technique that has been used for centuries to tenderize tough cuts of meat. Guinness, a dark Irish beer, adds a rich, malty flavor to this classic dish.
Flavor profiles:
This dish is savory, rich, and slightly sweet, with a deep umami flavor from the beef and beer.
Serving suggestions:
Serve Guinness-braised short ribs with a side of mashed potatoes and a pint of Guinness for a classic Irish meal.
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Region: Irish