Guinness Braised Short Ribs
2 gallons beef stock
2 cups of tomato juice
2 cans Guinness Draught beer
2-diced carrots
4 sticks of diced celery
2-diced onions
4 sprigs of thyme
12 (1 ½ pound) bone in short ribs. (Ribs vary in size so cook times may differ slightly)
Salt & pepper to taste
Season short ribs with salt & pepper. Pan sear short ribs in medium to hot canola oil. When the meat is seared to an amber brown color, transfer to roasting pan. In the same pan, sauté carrots, onions, celery and transfer to roasting pan. Deglaze pan with Guinness beer & pour liquid over the short ribs.
Add beef stock, tomato juice & thyme to roasting pan, cover with foil. Braise at 350 degrees for 2 – 2.5 hours. The short ribs will slightly pull away from the bone when cooked.
Remove short ribs from roasting pan & cool. Strain liquid & divide in half. Reduce half the liquid in a saucepan over heat to create a sauce. Simmer remaining liquid with short ribs until tender, approximately 15 minutes.
Spoon sauce over your short ribs and serve with horseradish mash potatoes and sautéed Brussels sprout leaves for a delicious meal.
2 cans Guinness Draught beer
2-diced carrots
4 sticks of diced celery
2-diced onions
4 sprigs of thyme
12 (1 ½ pound) bone in short ribs. (Ribs vary in size so cook times may differ slightly)
Salt & pepper to taste
Season short ribs with salt & pepper. Pan sear short ribs in medium to hot canola oil. When the meat is seared to an amber brown color, transfer to roasting pan. In the same pan, sauté carrots, onions, celery and transfer to roasting pan. Deglaze pan with Guinness beer & pour liquid over the short ribs.
Add beef stock, tomato juice & thyme to roasting pan, cover with foil. Braise at 350 degrees for 2 – 2.5 hours. The short ribs will slightly pull away from the bone when cooked.
Remove short ribs from roasting pan & cool. Strain liquid & divide in half. Reduce half the liquid in a saucepan over heat to create a sauce. Simmer remaining liquid with short ribs until tender, approximately 15 minutes.
Spoon sauce over your short ribs and serve with horseradish mash potatoes and sautéed Brussels sprout leaves for a delicious meal.
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