How original… Another Guinness-themed recipe right before St. Patty’s Day. Following our recipe mantra ‘Power to the People‘—we will keep it simple and pay homage to a beverage that has been making mornings more tolerable since 1759.
We’d like to think that Arthur Guinness had short ribs in mind when he came up with his famous Irish stout and we find that most Guinness recipes use far too many ingredients. Guinness has been around since 1759 for a reason—don’t screw with it. We will be using minimal ingredient suggestions and instruction here… It is what Arthur would have wanted.
What you’ll need
- 6 Beef Short Ribs
- 2 Pints of Guinness
- Celery, Carrots, Onions (rough cut, about 3 cups total)
- 2 Cloves of Garlic
- Thyme, Sage, Rosemary (aromatics)
- Chicken Stock
- Light Brown Sugar (for shine)
- Salt and Pepper
- Olive Oil
- One Large pot, preferably heavy bottomed
Season short ribs liberally with salt and pepper on all six sides. Set pot on high heat and add olive oil; brown ribs on all six sides. Remove ribs and set aside. Add a bit of stock to the pot to loosen all the meaty bits.
Add more oil to pan if necessary and brown celery, carrots, onions, garlic; season well with salt and pepper. Tie together a few sprigs each of aromatics (thyme, rosemary, sage) and add to pot. Place ribs back in.
Add Guinness and enough chicken stock to submerge ribs. Add 2 tablespoons of brown sugar. Bring to a simmer, cover and then find something else to do for 3-5 hours.
Reduce until liquid is thick enough to coat a spoon and the ribs are tender. Remove ribs and strain liquid with a fine mesh or chinoise into separate sauce pan. At this point we can continue to reduce the sauce if needed and taste for seasoning.
Here is a little trick to make these ribs even more ridiculous. Brush ribs with the reduced Guinness and glaze in the oven at 350°F until shiny. Plate ribs and pour over more sauce. Enjoy St. Patrick’s day knowing that you did Arthur proud.
Bonus… These ribs go perfectly with mashed potatoes and even better with parsnip and potato mash.
Hope that you enjoyed this episode of Power to the People. These short ribs are perfect for St. Patrick’s Day; cold, rainy afternoons or anytime that you would like to be put in a food-induced coma.