The Literate Chef

Guinness Braised Boneless Short Ribs

In Beef, Meat, Recipes, Stews on February 17, 2014 at 5:21 PM

Guinness Braised Short Ri

Guinness Braised Boneless Short Ribs

(Active Preparation Time – 1 hour, Marinate Overnight, Cooking Time- 3 hours; Serves 4 to 6)

Recently, we invited  my good friend John, and his brother Pat and sister-in-law Kathleen who were visiting the U.S. from Grange, County Sligo, to dinner.  Pat & Kathleen had hosted us several times on our trips to Ireland and this was a perfect time to reciprocate their hospitality.  In their honor, we prepared these short ribs, in a manner appropriate for the occasion. Happily it was enjoyed by all. The Guinness imparted an earthy flavor to the meaty ribs, and the gravy from the marinade proved to be a perfect dressing for the noodles. Sláinte!

Ingredients:

3 lbs. Boneless Short Ribs, cut into 1 & 1/2 inch pieces
Kosher salt & freshly ground pepper
2 cans of Draft Guinness
½ cup flour
2 tbsps. Extra Virgin Olive Oil
1 large onion chopped
7 cloves of garlic chopped
Handful of fresh thyme sprigs
2 cups of low-sodium beef broth
1 lb. package of baby carrots
1 lb. broad noodles
Chopped parsley for garnish

Procedure:

1. Sprinkle ribs with salt & pepper, place in a shallow non-reactive bowl, pour in the Guinness, cover with plastic wrap and marinate refrigerated over night. In the morning turn the pieces and return to the refrigerator.
2. About 4 hours before you plan to eat, pour the marinade into a large pot and reduce by ½.
3. Toss the ribs with the flour in a 1-gallon plastic storage bag. Divide into two equal-sized batches.
4. Heat the olive in a large sauté pan and brown each batch of ribs well.
5. Remove the browned ribs to a bowl and set aside.
6. Deglaze the sauté pan with the onions and garlic.
7. When the marinade is reduced by ½, add the browned ribs, onions and garlic and any scrapings from the sauté pan to the reduced marinade.
8. Add the beef broth and thyme sprigs, cover and bring to a boil.
9. When boiling, reduce heat to a simmer, and cook uncovered for 2 & ½ hours. Stir the meat periodically and check to make sure the liquid does not burn off.
10. Test the meat for doneness, it should separate easily with a fork, add the carrots and cook an additional 30 minutes.
11. Cook the noodles separately.
12. Pick over the meat to remove the thyme sprigs and serve as in the picture above.

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  1. I love sticky ribs….short ribs don’t really exist here….they exist, but only in the pig, not in the butcher’s shop:)

  2. Fabulous! I’ve made a Guinness BBQ sauce, but that’s it. This looks wonderful!

  3. My mouth is watering. Told Jim he has to try this. Just to let you know that while you are applying your sun tan lotions I am applying my lotion for dry – cracked – winter skin. HA HA HA. Actually, the sun is out as I type. Marge

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