Guinness Braised Short Ribs — Comfort Food At Its Finest

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I have to con­fess, like when I made the Black & Tan Brown­ies for St. Patty’s day, I’m not much of a Guin­ness drinker.  I know, I know – I’m a hor­rid Irish lass.  I accept that.  I had some Guin­ness left over that just sat on the table wait­ing like Alice in Won­der­land with a sign that said “Drink Me!” but, alas, I did not.  When Chef Stu­art teamed up with our gal Manouschka on a recent episode of Pri­vate Chefs of Bev­erly Hills and made these Guin­ness braised short ribs, my ears perked up at the magic words “Short Ribs.”  I even think my sous chef Wiggy paid atten­tion because if he hears those two lit­tle words, he comes run­ning.  I book­marked the recipe and fig­ured I’d make it eventually. 

Well, the time came when I got sick of look­ing at the Guin­ness which sat there tor­ment­ing me from it’s not so secret rest­ing place.  So, I decided to clear my mind a bit and do some cook­ing.  I’m in the midst of three huge projects at the moment so to say that I’m being torn in mul­ti­ple direc­tions, that’s putting it nicely.  Plus, I wanted to make a big batch to sur­prise my neigh­bors with since they were return­ing from a trip and I knew that they might enjoy it as they are Guin­ness fans.  So, a trip to Whole Pay­chex was in order and the ingre­di­ents couldn’t have been sim­pler – onions, car­rots, cel­ery, Guin­ness, salt & pep­per, olive oil and short ribs.  

This recipe taught me a cou­ple things – 1) I need a MUCH big­ger Le Creuset (finally, I am ready to forgo the teal Stu­art Weitz­mans for a nice Cas­sis 5 qt. dutch oven) and 2) this recipe is in my “enter­tain­ing” arse­nal because I can see why the client came back for sec­onds, thirds and even seven help­ings.  While I adore Giada’s recipe for short ribs that I have used often, Chef Stuart’s recipe is mov­ing to the front of the line.

Next time you want to put the wow fac­tor on din­ner, try this!
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Guin­ness Braised Short Ribs

Recipe cour­tesy of Chef Stu­art O’Keeffe

Ingre­di­ents:

• 4 lbs bone­less short ribs, cut into 1.5 inch pieces
• 3 table­spoons extra vir­gin olive oil
• Salt and pepper
• 1 large yel­low onion, diced
• 3 cloves gar­lic, minced
• 2 car­rots, diced
• 2 cel­ery stalks, cut into .5 inch pieces
• 1 can Guinness*
• 2 cups low sodium beef stock

Direc­tions:

1. Pre­heat oven to 380 degrees.
2. Heat olive oil in Dutch oven.
3. Pan sear short ribs until nice and brown on both sides, about 5 min­utes per side
4. Remove meat from pan and set aside.
5. Saute onions and gar­lic until lightly browned, scrape any brown bits from bot­tom of pan using a wooden spoon.
6. Add car­rots and cel­ery and let cook for fur­ther 5 minutes.
7. Add 1 cup of beef stock and scrape bot­tom of pan to remove any more browned bits.
8. Add back in the meat fol­lowed by the remain­ing stock and can of Guinness.
9. Sea­son with salt and pepper.
10. Bring stew to a sim­mer for 20 min­utes, cover and place in oven and braise for 2 hours.

Serve with a fresh green salad or on top of mashed potatoes

*I only had bot­tles of Guin­ness and not cans.  After Manouschka gave me the sage advice of it should be okay, I just made the nec­es­sary adjust­ments for the extra liq­uid.  Plus, can you have TOO much Guin­ness – I think not.

Gather The Ingredients

Sauté Sauté Sauté

 Ahhh – foamy goodness

The End Result…

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