Wednesday, January 27, 2016

Stout braised short ribs

I've had short ribs on my mind lately, today was the day to do something about it. I don't cook a whole lot of meat so I'm always worried about ruining it, thankfully that did not happen. I opted for stout over red wine this time because I've also had my mother's  Guinness Beef Stew on my mind as well. 
Here's what you need:
4-6 beef short ribs 
1 large onion diced
2 carrots diced
3 celery stalks diced 
3 garlic cloves chopped
1 bay leaf
Olive oil
Salt and pepper 
1 pint stout (Guinness)
2-3 cups beef stock
Preheat oven to 380 degrees. 
Season the beef, heat olive oil in a ditch oven and brown ribs for a few minutes on each side so they get nice and brown. Remove from pan and add the diced vegetables, cook around 5 minutes or do until they are just soft. 
Add the 2 cups of stock and scrape up all of the bits. Add the herbs, stout and the ribs, bring up to a simmer. 
If the liquid doesn't go at least halfway up, add more broth. Cover and place in the oven for 2 hours. 
The meat should be falling off the bone. I served them on top of scallion mashed potatoes with peas and mushrooms on the side. 
In case anyone was worried that there was no soup today...
Fear not, the plague has hit our house so chicken soup had to happen. It's a basic chicken soup with my sister's secret ingredient that makes it so good. 


1 comment:

essay writing place — writing service said...

The dish looks marvelous! I love the mushrooms as well. I tried to cook it according to your recipe, and the meat was so soft! Thank you so much for this! However, I added much pepper, as my hubby claimed. Next time, I'll be more careful.
Sophie Lee