Side Pannel
Guinness Braised Short Ribs
Guinness Braised Short Ribs
- Recipe Submitted by Herb on 10/29/2014
Category: Dinner Party, Main Dish, Beef
Ingredients List
- 1 tablespoon Olive Oil
- 4 strips Bacon, sliced
- 3 pounds Beef Short Ribs, bone-in
- 2 tablespoons Butter, unsalted
- 1 whole Onion, diced
- 2 whole Carrots, medium dice
- 1 package Baby Bella Mushrooms, quartered
- 6 cloves Garlic, minced
- 1 can (10 Oz. Size) Diced Tomatoes
- 1 can (14.9 Oz. Size) Guinness
- 2 whole Bay Leaves
- Kosher Salt & Pepper, to season
- 2 tablespoons Cornstarch
- 1 1/2 tablespoon Water
- 1 bunch Parsley, Chopped
- FOR THE POLENTA
- 4 cups Water
- 1 cup Polenta
- Kosher Salt, to season
- 1/4 cup Heavy Cream
- 1 cup Sharp Cheddar Cheese, grated
Directions
1. Heat 1 tablespoon of olive oil in a 9-quart cast iron pot over medium heat. Add the bacon lardons to the pot. Render fat and crisp up the bacon, about 5 minutes. Remove to a paper towel lined plate and set aside.
2. Season the ribs on both sides with salt and pepper. Place ribs in the pot to brown both sides, 2 minutes per side. Remove ribs to a plate and set aside.
3. Melt butter in the pot and add the diced onion, carrots and mushrooms to the pot; cook until veggies are tender, about 8 minutes. Add the garlic and stir in until fragrant, 30 seconds. Add the can of diced tomatoes with juice. Stir to break up any browned bits on the bottom of the pot. Add the stout beer and continue to stir. Bring the liquid up to a slight simmer and add the bay leaves. Place the reserved bacon and short ribs back in the pot and reduce the heat to low. Cover and cook for 2 1/2 ”“ 3 hours until the ribs are tender and falling off the bone.
4. Remove ribs to a serving dish and remove bay leaves. Season the liquid with salt and pepper.
5. In a separate bowl, whisk together cornstarch and water. Add in the cornstarch slurry to the liquid and whisk together until sauce looks thickened. Spoon sauce on top of the short ribs.
6. Garnish with chopped parsley.
7. FOR THE POLENTA
8. In a medium size pot bring the water to a boil. Season the water with salt and add the polenta. Continuously whisk until polenta is thickened and tender, about 20 minutes. Add the heavy cream and grated cheese and mix in until incorporated. Serve immediately with short ribs.
2. Season the ribs on both sides with salt and pepper. Place ribs in the pot to brown both sides, 2 minutes per side. Remove ribs to a plate and set aside.
3. Melt butter in the pot and add the diced onion, carrots and mushrooms to the pot; cook until veggies are tender, about 8 minutes. Add the garlic and stir in until fragrant, 30 seconds. Add the can of diced tomatoes with juice. Stir to break up any browned bits on the bottom of the pot. Add the stout beer and continue to stir. Bring the liquid up to a slight simmer and add the bay leaves. Place the reserved bacon and short ribs back in the pot and reduce the heat to low. Cover and cook for 2 1/2 ”“ 3 hours until the ribs are tender and falling off the bone.
4. Remove ribs to a serving dish and remove bay leaves. Season the liquid with salt and pepper.
5. In a separate bowl, whisk together cornstarch and water. Add in the cornstarch slurry to the liquid and whisk together until sauce looks thickened. Spoon sauce on top of the short ribs.
6. Garnish with chopped parsley.
7. FOR THE POLENTA
8. In a medium size pot bring the water to a boil. Season the water with salt and add the polenta. Continuously whisk until polenta is thickened and tender, about 20 minutes. Add the heavy cream and grated cheese and mix in until incorporated. Serve immediately with short ribs.
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