On a cold, rainy day, is there anything more comforting than short ribs? Well, yes, actually. Pieces of ribs that have been slowly and lovingly braised in Guinness. Yes, this rich stout delivers once again with its smooth, bold flavor bringing out the meaty succulence of short ribs falling off the bone.
Guinness is truly the gift of flavor that keeps on giving. We all enjoyed its hoppy sweetness in a tall, chilled pint glass. We even saw it shine alongside chocolate in our new favorite cupcake recipe. But now we’ve seen its magic trickle down to a wonderful fall comfort food that’s meaty, flavorful, and sticks to the ribs.
While the ribs in this recipe are incredibly tender and flavorful, the beautifully flavorful sauce shines through on its own, highlighting the rich, meaty flavor of the ribs. With its hop notes flowing into the savory sauce created by this recipe, an otherwise typical sauce is elevated to something truly spectacular. The sauce is so good you might want to pour this in a pint glass. Or at least on mashed potatoes, which make a perfect match.
(Of Jo cooks)
- 1/2 Chopped off all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 pound sterling short ribs of beef
- 2 soup spoons olive oil
- 1 big onion, chopped
- 1 big carrot, chopped
- 2 stems celery, chopped
- 6 cloves Garlic
- 2 soup spoons tomato paste
- 440 ml Guinness stout (1 box)
- 2 cups beef broth
- 1 liquid smoke
- 2 strands fresh rosemary
- 4 strands fresh thyme
- 1 teaspoon fresh parsley, chopped
Preheat the oven to 375F.
- In a deep plate, mix the flour, salt and pepper. Dip the short ribs in the flour mixture, coating them evenly and thoroughly.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs in small batches, being careful not to overcrowd them. Sear on all sides until golden brown. Repeat with remaining ribs. Remove the ribs from the pan and set aside.
- In the same pan, add the onions, carrot, celery, garlic and sauté until the vegetables are softened.
- Add the tomato paste, Guinness, beef broth, liquid smoke, rosemary and thyme and bring to a boil. Season with salt and pepper, if necessary.
- Return the short ribs to the pan and cover with a lid.
- Place the pan in the oven and cook for 2 1/2 to 3 hours, until the ribs are pulling away from the bone.
- Remove rosemary and thyme from pan, then garnish with parsley. Serve with mashed potatoes.
So prepare yourself a big bowl, accompanied (obviously) by a cold Guinness, put your feet up on the sofa and settle in for the epitome of comfort food.