If you’re looking for something delicious to cook this St. Patrick’s Day that isn’t corned beef & cabbage or shepherd’s pie, here’s an easy solution: beef short ribs braised in Irish stout. It’s pretty simple and takes only about 15 minutes of prep time. Simply sit back and sip some stout while the short ribs braise.
Ingredients:
- 1 ½ to 2 lbs. beef short ribs
- Kosher salt
- Freshly cracked black pepper
- 2 Tbsp olive oil
- 2 cloves garlic, peeled and minced
- ½ peeled and diced yellow onion
- 1 diced celery rib
- 1 diced carrot
- ⅔ cup beef stock
- 1 sprig rosemary
- 2-3 sprigs thyme
- 12 oz. Irish stout
Method:
- Pat dry 1 ½ to 2 pounds of beef short ribs with paper towels, and season generously with salt and pepper.
- In a Dutch oven or stock pot, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot and just begins to smoke, add the short ribs. Sauté the short ribs, turning until well-browned on each side. Remove to a plate.
- Add the minced garlic and diced onion to the Dutch oven and sauté until lightly browned, stirring frequently for two to three minutes. Add diced celery and diced carrot and cook, stirring frequently for five minutes to soften.
- Pour 2/3 cup beef stock into the Dutch oven and stir, scraping up the brown bits from the bottom of the pan (this is called deglazing). Add the ribs back to the Dutch oven, along with the rosemary and thyme sprigs, plus 12 ounces Irish stout, and stir. Bring the stew to a simmer and cook, uncovered, for 20 minutes.
- While the stew cooks on the stove, preheat the oven to 380 degrees.
- Cover the Dutch oven or pot and place it in the preheated oven. Allow the beef to braise until tender, about 2 hours. Remove and discard the herbs.
- Taste for seasoning, and add salt and/or pepper as needed. Serve with sides such as a crisp green salad, Irish soda bread, noodles or mashed potatoes.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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