Guinness Braised Short Ribs
Guinness Braised Short Ribs
- 4 lb. English-cut Beef Short Ribs
- 2 oz. Vegetable or Olive Oil
- 2 oz. Flour
- 8 oz. Onion, medium dice
- 1 sprig Fresh Rosemary
- 1 sprig Fresh Thyme
- 1 ea. Bay Leaf
- 12 oz. Guinness Stout
- 12 oz. Brown Stock or Broth
- Kosher Salt and fresh-ground Black Pepper as needed
Pre-heat oven to 325 degrees.
- Pre-heat a Dutch oven or heavy oven-proof 5-quart pot with a lid over medium high heat. Add the oil and let that get hot. Season short ribs with salt and pepper. In batches, brown the ribs on all sides and remove while you brown remaining ribs.
- After the last ribs are browned, turn down the heat to medium, add the onions and cook until they are translucent, about 5 minutes. Sprinkle onions with flour and stir to absorb any fat in the bottom of the pan.
- Add the Guinness and brown stock; bring to a boil and turn down to a simmer. Put the ribs back in the pot with the fresh herbs and bay leaf. Taste the stock and adjust seasoning. Cover and place in oven. After about an hour, turn over the ribs in the pot, and cover and continue to cook for an additional 60-90 minutes or until the meat is falling off the bone.
- If sauce is not desired consistency, remove ribs from sauce and place pot on stove and reduce sauce to thicken. Strain out herbs, replace ribs and serve.
Bacon Horseradish Mashed Potatoes
- 3 lb. Russet Potatoes
- 3 oz. Butter, room temperature
- 1 C Heavy Cream
- 1/2 lb. Bacon, cooked and diced
- 2 T Horseradish
- Salt and Pepper
- Peel and rinse potatoes. Cut in half and place in a pot. Fill with water to 2 inches over potatoes. Boil until potatoes are tender.
- Drain potatoes and place back in pot. Add butter, heavy cream, bacon and horseradish and manually mash or use an electric mixer with the whisk and whip quickly, being careful not to over whip and make pasty. Adjust seasoning and serve hot.
* Extra milk or cream may be needed depending on starch content of potatoes.
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