Tuesday, March 11, 2014

Recipe: Guinness Braised Beef Short Ribs

Happy (early) St. Patrick's Day!  Check out my friend Barry's Guinness Braised Beef Short Ribs recipe.

5 lbs Beef Short Ribs
1 tbsp salt
1 tbsp black pepper
1 tbsp brown sugar
1 tbsp paprika
1tbsp thyme leaves
4 tbsp olive oil
1 onion, sliced thin
6 garlic cloves
1/2 red wine

Preheat oven to 325. Using an heavy bottomed pot place over med-high heat. Season meat heavily with salt, pepper, paprika, brown sugar and herbs. Gently place meat into the heated pan to sear and brown on both sides, about 3mins on each side to seal in juices. When the meat has browned, add onions, smashed garlic cloves, red wine and beef stock. Reduce heat to med-low add in Guinness to slightly cover the meat. 

Cook for 2 ½ hours in the oven covered. Later before removing the meat from the pot , make sure that it is fork tender. If not allow it to cook a little longer. Check for doneness , all ribs are not the same and will cook differently, so it’s not an exact science. What you want is for the ribs/meat to be almost falling off the bone. Tender but still juicy! Reduce liquid for desired taste and consistency, then pour over meat. This dish can be accompanied by your favorite mashed potatoes and cabbage.

By Chef Barry Sexton 215~803~6063
Opinionated Palate Catering

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