Irish Stout Braised Short Ribs

 

      Still 6 weeks till our southern departure, I depart from my Italian binge for a bit.  We have done plenty of BBQ this summer as well as pasta, so I am steering off the reservation for this one.  I have eaten this before in England and loved it.  Always wanted to try making it myself.  Beef short ribs are cross-cut, and the entire chunk is actually 4 smaller rib pieces.  It is nearly a casserole with all the delicious root vegetables you would expect from this type of dish.  This is definitely comfort food, a meat and potatoes type of meal.  Of course, there is the issue of Irish Stout, and the easiest answer is getting a bottle of Guiness.  You may have to purchase this by the 6-pack, but that all goes to the cook anyways, eh?  I always seem to have some around after St. Patrick's Day anyways.  

3 pounds of short ribs

1 cup flour

2-4 Tbsp. extra virgin olive oil

4 ounces of dried Pancetta (but thin slice ham or even bacon will do)

1 cup bias cut carrots

3 stalks of celery julienned 

2 onions, cut into wedges

2 Tbsp. butter

2 Tbsp. extra virgin olive oil 

24 ounces of Irish Stout (Guiness is fine, but if you have a preference)

3 ounces of tomato paste

32 ounces of beef broth

2 Tbsp. Worcestershire Sauce

1 Tbsp. soy sauce

1 tsp. sugar

      Preheat large Dutch oven to medium.  Add half the oil.  Pour good amount of flour onto plate.  Add 1 tsp salt and pepper and mix.  Dredge short ribs in flour covering all surfaces and set aside.  Reserve remaining flour. 

Searing the flour dredged ribs

 

      In a Dutch oven or large pot (I used a large, deep cast iron skillet with lid) simmer pancetta in oil till browned.  Add onions, celery, and carrots and simmer for 10 minutes or until golden brown.  Once cooked remove vegetables from pot and reserve.  

Simmering vegetables

      Add butter and remaining olive oil to pot, turn heat to medium high and quickly sear the rib pieces till browned.  Avoid crowding the pan with meat.  Remove ribs to plate.  With the heat still on high add beer to pan and stir to scrape up the brown bits and flavor.  Add a Tbsp. tomato paste and 1 Tbsp. of the leftover flour.  Whisk while lowering heat to a low simmer till smooth and add broth as needed for desired thickness. 

Simmering broth, beer, and flour to thicken

      Once it thickens add the rest of the broth, soy sauce, Worcestershire sauce, and sugar.  Whisk till mixed well.  Add the ribs and reserved vegetables.  Make sure this is nearly submersed; add additional broth or water as needed.  Taste and season with salt n pepper. 

Simmer while occasionally stirring for 4 hours

      Add the lid and cook over low heat for 4 hours, stirring occasionally.  Again, I used a deep-dish cast-iron skillet with lid, so I cooked mine on the range, keeping eye on the simmer/stir.  Once the meat is fork tender remove and serve with creamy mashed taters or your choice.

Finis' plated with creamy mashed taters, veg and gravy

      Yum, this meal is definitely comfort food.  Tender rib meat with vegetables and a broth to die for over potatoes, rice, polenta, noodles......whatever you wish.  Slainte......health and wealth to you.   

"I'm Irish so I'm used to odd stews.  Just throw a lot of onions and carrots in there, and I'll call it dinner!"

Liam Neeson

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