Best Beef And Guinness Short Ribs Recipes

BEEF AND GUINNESS SHORT RIBS

Steps:

• Preheat the oven to 380 degrees F.
• In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
• Serve with a fresh green salad or on top of mashed potatoes, if desired.

BEEF AND GUINNESS SHORT RIBS

Steps:

• 1. Preheat oven to 375°F.
• 2. Heat olive oil in a large Dutch oven or stockpot set over medium-high heat. Season ribs with salt and pepper and sear in Dutch oven until browned, about 5 minutes per side. Remove ribs from pot and set aside.
• 3. Add onion and garlic to the same pot and saute until browned. Scrape any browned bits from bottom of pot using a wooden spoon. Add carrots and celery to the pot and cook for 5 more minutes. Add 1 cup of the beef stock and scrape bottom to loosen remaining browned bits.
• 4. Return ribs to the pot, and add remaining 1 cup of stock and the beer. Season with salt and pepper. Bring to a simmer, and cook uncovered for 20 minutes.
• 5. Cover pot, and braise in preheated oven for 2 hours.

BRAISED BEEF SHORT RIBS WITH GUINNESS AND PRUNES

Steps:

• Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
• Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high and add Guinness. Add broth, prunes, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
• Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.
• WHY THIS RECIPE WORKS:
• To develop a short ribs recipe with fork-tender meat and a silky, grease-free sauce in just a few hours, we chose boneless ribs, which are significantly less fatty than ribs with bones. We missed the body that the bones' connective tissue added, so we sprinkled some gelatin into the sauce for suppleness. To ramp up the richness of our relatively quick beef short ribs recipe, we reduced wine with some browned aromatics before using it to cook the meat. Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend Guinness here, but any other full-flavored porter or stout will do. The test kitchen's preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.