Guinness Draught Braised Beef Short Ribs is my go-to St. Patricks Day meal (well, next to Corned Beef and Cabbage). This dish is similar to Beef Bourguignon, simply substitute the wine with Guinness Draught beer in the braising process. I’ve tried Guinness Extra Stout, but it’s a bit too bitter, so stick with the original Guinness Draught for best results.
The classic take on this dish is to braise the beef short ribs in rendered bacon drippings for an extra level of richness. However, because the dish is already so rich with beef bone-based sauce, I’ve skipped this step and used sunflower oil to sear the short ribs. Any neutral flavored oil will do.
An Alternative to Short Ribs
While I’m using beef short ribs in this recipe, it works with several different cuts. Brisket or chuck/braising steaks cut into cubes work as well. Essentially any tough cut requiring a long braising time can benefit from this method. This dish is really easy to make and very forgiving since you are braising covered in the oven.
Guinness Draught Braised Beef Short Ribs
- 2 8oz beef short ribs, trimmed
- ⅓ cup flour, all purpose or plain (Use only what you need, there maybe some left over.)
- ½ tsp sea salt (Irish preferred)
- ½ tsp pepper, black coarse grind
- 3 cloves garlic, minced
- 1 lb boiler onions, peeled and cored (Boiler onions or pearl onions can also be found peeled and frozen in most grocery stores.)
- 3 whole carrots, peeled and medium cut
- 3 stalks celery, finely diced
- ½ whole leek, cleaned and diced
- 2 cans Guinness Draught beer (Extra Stout tends to be too bitter, but it you like that, then proceed)
- ¼ cup balsamic vinegar
- 2 cups beef stock
- 2 cups tomato sauce
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 4 sprigs thyme leaves, finely chopped
- 2 whole bay leaf
- ⅓ cup parsley, finely chopped (optional, added at the end of sauce making)
Irish Colcannon (See recipe this blog or your favorite mashed potatoes)
Prepping the Vegetables
Prep by peeling the carrots and cutting off each end. Then cut each carrot into large chunks. Reserve.
Cut the celery and leeks into a small dice. Reserve.
Peel and core the boiler onions. Reserve.
Prepping the Meat
Look over the beef short ribs. If there is any excess fat trim this off.
In a medium sized mixing bowl, add the flour, salt and pepper, and mix.
Add each short rib to the flour seasoning and coat completely.
Heat the oil over medium-high heat in a large, heavy bottom pot. Cast iron or porcelain-lined cast iron works great for this. Shake off any excess flour from the short ribs and add them to the hot oil. Do this one short rib at a time. Avoid overcrowding the pot. You want to have a nice golden brown crust over the surface of the short rib. Once the short ribs have a nice crust remove them from the pot to a plate. Reserve.
In the same pot used to sear the beef short ribs, add the reserved celery, garlic and leeks. Stir to mix.
Once the leeks, garlic and celery become soft, add a large pinch (1 tsp) of the seasoning flour along with the thyme and bay leaves. This will help set up the sauce later. Stir to mix in and cook for two minutes.
Deglaze with the Guinness Draught beer. Cook and bring to a boil.
Add the balsamic vinegar, beef stock, tomato sauce, tomato paste, thyme, bay leaf and soy sauce. Stir to incorporate.
Add the seared beef short ribs back on top of the vegetable/beer mixture, along with any accumulated juices. Bring to a simmer.
Add the reserved carrot and boiler onions around the meat. Cover the pot with a tight fitting lid and place into a pre-heated oven at 350°F/175°C for 2 hrs 20 minutes. (Alternatively, cover with foil if no lid is available.)
Test the beef short ribs for doneness with the tip of a knife. The blade should easily pierce and come out of the beef. The beef should be super soft, but not yet falling apart.
When the meat is cooked, carefully remove the short ribs by lifting them out with combination of a long sturdy metal spatula and set of tongs. Place the meat on a clean plate and reserve.
Making the Guinness Draught Sauce
Using a slotted spoon or skimmer, remove the large chunks of carrot and boiler onions. Reserve and keep warm.
Using a large kitchen spoon, skim the excess fat from the surface of the sauce. Continue skimming until all the fat is removed. Throw the fat away in the trash (not the sink).
Fish out and remove the bay leaf and discard.
Add the sauce, complete with the smaller vegetables (celery, leeks, garlic), to a blender container. (MAKE sure no bones from the beef short ribs are in the sauce. Remove them before processing!)
Process the sauce in the blender, starting slowly at first and gradually increasing the speed. Process the sauce until smooth.
Pass the sauce through a fine mesh sieve over a medium sauce pot, and remove all the unprocessed bits and discard. Reserve and keep warm.
Add a healthy portion of Irish Colcannon or mashed potatoes to a warmed dish. (Pasta bowls or larger individual serving bowls work best.)
Using a knife, remove the bones from the reserved cooked beef short ribs.
Cut in half and arrange the short ribs over Irish Colcannon or mashed potatoes.
Arrange the reserved large carrots and boiler onions around the beef. Ladle or spoon the reserved Guinness Draught Sauce over the meat.