Monday, August 2, 2010

Guinness Braised Short Ribs


I love Saturdays. It means it is right in the middle of the weekend and don’t have to worry about getting geared up for the work week ahead. A pure day of relaxation on that front. This Saturday I brought Max down early to the doggie spa to get his every 7 week grooming regimen complete. I always tell him that he will get to spend the day with all of his little and big doggie friends – not sure if he really cares, but it makes me feel good.

Stopped by Trader Joes to pick up more figs to make more fig jam. I hit the jackpot with the fig quantities by filling a carry basket with a dozen, one pound containers of wonderful figs. Ended up making 30 jars of jam. Started this canning craze the weekend prior with handmade dill pickles – a future post indeed. Always watched my Mom can when I was little and it was on my bucket list of things to complete – I guess I can now check that off the list. More canning adventures to come for me.

We decided to have a couple friends over on Saturday night. Even though it is summer, braising is such a wonderful way to entertain. You literally cook a few things, throw all the ingredients into a large pot, turn the oven on and go on with the rest of your day. The result is pure decadence with intense flavors and ultra tender meat that is fork tender and no knife is required.

Typically I use my “go to” recipe of Asian Braised Shortribs with Orange Hoisen Sauce, but wanted to try something new. On a trip to Ireland several years ago, we toured the Guinness Factory and it was quite facinating. Came up with my version of Guinness Braised Short Ribs and served it with Israeli Couscous. Once the couscous was cooked, I tossed with a splash of good olive oil and seasoned with salt and pepper. A bit lighter than using mashed potatoes. The dish turned out incredible.

Guinness Braised Short Ribs

8 to 12 Boneless Shortribs
1 pound carrots, diced small
2 medium onions, diced small
2 bay leaves
8 tablespoons tomato paste
3 cloves of garlic, minced
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 cups Guinness
4 cups beef broth
3 tablespoons olive oil
1 tablespoon salt
2 teaspoons black pepper

Preheat oven to 325°F.

Use a 6 quart oven proof pot with lid. Season ribs with salt and pepper. Heat olive oil over medium heat in pot until hot but not smoking. Add ribs and brown on all sides, about 1 minute per side. Transfer meat to a large plate and set aside. In the same pot add carrots, onions, and sauté over medium low heat until vegetables soften, about 10 minutes. Add garlic, thyme, rosemary and sauté, until garlic softens about 2 minutes. Stir in tomato paste and cook for 1 minute. Add broth and beer, then ribs and bring liquid to a boil uncovered. Cover pot and transfer to the oven, braise until meat is very tender 5 hours.



16 comments:

  1. Çok leziz ve iştah açıcı görünüyor. Ellerinize sağlık.

    Saygılar.

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  2. First off I'm excited about all your fig jam, when I have time I'm going to make some! I agree with you on serving braised dishes for company, love to make something so good ahead of time and people really appreciate having 'a comfort food' that takes extra time to prepare, something that you don't usually prepare just for yourself. I like this recipe, thanks for sharing:-)

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  3. These sounds really good! I've never had short ribs braised in beer, I'm adding these to my list!
    -Gina-

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  4. I can't resist anything with the words, "Guinness," "braised," or "short ribs" in it. :) Looks amazing!

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  5. These short ribs look so good with the couscous. My Hubby would be a happy man if I'd make this for him...especially using Guinness (that itself would be a treat for him too!). Good looking recipe!

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  6. What a great recipe, they look wonderful...

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  7. Wow, I'm very impressed. That's a lot of fig jam. Believe it or not, I was thinking about your jam this morning--wishing I had some that is! :-)

    The short ribs look so appetizing as I sit here trying to plan what to have for dinner. Triple yum!

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  8. yummm those short ribs look really great!

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  9. wow...i bet the meat just fell off the bones.....good short ribs are a thing of beauty! I like your guinness recipe, great choice for those ribs!

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  10. In our house...It's a guinness for the dish and two for the husband! lol...this dish looks great...I love braising! Never Fails!

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  11. We served something similar at our Sunken City Supper Club, they were a big hit. Your photo is beautiful, it's not easy to photograph brown meat, yours looks so delicious.
    LL

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  12. Yum! This looks so tasty and hearty! I love cooking with dark beer - such great flavor!

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  13. Love this! The short ribs and Guiness are an amazing combination. Dishes like this are so comforting.

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  14. delicious deliciously gooood! share some with me would ya ;) kidding!


    have a fabulous day!
    jen @ www.passion4food.ca

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  15. Guiness is so delicious with ribs. I love it!

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  16. This recipe is a must try for me....it's breakfast time here...yet, You've made me hungry !!!!

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