Favorite Recipes, Food & Cooking Tips & Recipes, Holiday Tips — February 29, 2016 at 10:46 pm

Keeping It Irish without the Corned Beef and Cabbage


Looking for a St. Patrick’s Day meal that goes beyond the traditional corned beef and cabbage but still keeping in line with the festivities? Look no further than this hearty aromatic dish that combines rich beef short ribs with a generous dose of Guinness. Sláinte mhaith!

Short Ribs Braised in Stout


2 tablespoons light olive oil
6 boneless short ribs (10 to 12 ounces each)
Kosher salt
Freshly ground pepper
2 large leeks, white and pale green parts only, thinly sliced
1 large carrot, finely minced
Celery heart, just the pale green-yellow stalks, including leaves, finely minced
4 garlic cloves, crushed
3 cups beef stock or low-sodium broth
2 cups chocolate stout or Guinness

Preheat the oven to 325°.

In a large enameled cast-iron Dutch oven, heat the oil over medium heat. Season the short ribs with salt and pepper and add three of them to the pan. Cook over moderate heat, turning, until well browned all over, about 10 minutes. Transfer to a plate and repeat with the remaining ribs. If all the ribs fit in the pan without touching, you can brown them at one time. But you don’t want them to touch, or they’ll steam, not brown.

Pour off all but 2 tablespoons of the fat from the pan. Add all of the vegetables, except the garlic, and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and stir it around for a few moments, being careful that it doesn’t burn. Add the beef stock and stout and bring to a boil. Return the ribs to the pan, cover and braise in the oven for about 2 hours, until the meat is very tender. You can also braise on top of the stove if you like.

Transfer the ribs to a platter and tent with foil. Using a slotted spoon, transfer the vegetables to a blender. Strain the sauce into a heatproof measuring cup and skim off the fat. Add the sauce to the blender and puree until smooth. Return the sauce to the casserole and boil until reduced to about 3 cups, about 8 minutes or so. Taste, then season with salt and pepper. Return the short ribs to the sauce and simmer over low heat until they are warmed through. Serve the ribs with mashed potatoes or cheesy polenta.