Monday Meal: Irish Stout Braised Short Ribs | Buzz Blog

Monday, March 11, 2013

Monday Meal: Irish Stout Braised Short Ribs

Posted By on March 11, 2013, 5:32 PM

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For those who might want to stray from the traditional corned beef and cabbage on St. Patrick's Day, here's another delicious Irish-themed dish: boneless beef ribs braised in stout. --- The prep time for this dish is pretty quick -- about 15 minutes or so. Then, you can sit back and sip some stout or Irish whiskey while the beef braises slowly, for a couple of hours. The beef comes out incredibly tender; you're gonna love it.


2 Tbs. olive oil

1 to 1 1/2 lbs. boneless beef short ribs

Kosher salt and freshly ground black pepper

2 cloves garlic, peeled and minced

1/2 large yellow onion, peeled and diced

1 celery stalk, diced

1 carrot, peeled and diced

2/3 cup beef stock

12 oz. Irish stout, such as Guinness or Murphy's

1 sprig rosemary

1-2 sprigs thyme

1 bay leaf

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Pat the short ribs thoroughly dry with paper towels.

Season with a generous amount of salt and pepper.

In a Dutch oven or stock pot, heat the olive oil over medium-high heat. When the oil is hot and just begins to smoke, add the short ribs.

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Saute the short ribs, turning, until well-browned on each side. Remove to a plate.

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Add the garlic and onions to the Dutch oven and saute until lightly browned, stirring frequently, about 2-3 minutes.

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Add the celery and carrots to the Dutch oven and cook, stirring frequently, for another 5 minutes.

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Pour the beef stock into the Dutch oven and stir, scraping up the brown bits from the bottom of the pan (this is called deglazing).

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Add the ribs back to the Dutch oven, along with the herbs and the stout and stir. Bring the stew to a simmer and cook, uncovered, for 20 minutes.

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If you have stout left over, drink it! 

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Preheat the oven to 380 F.

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Cover the Dutch oven, place it in the preheated oven and allow the beef to braise until tender, about 2 hours.

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Remove and discard the herbs. Taste for seasoning and add salt and/or pepper, as needed.

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Serve with sides such as a crisp green salad, Irish soda bread, pasta, or mashed potatoes.

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Photos by Ted Scheffler

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