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 Le Creuset 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!
- 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 half inch inch pieces
- 1 can Guinness*
- 2 cups low sodium beef stock, divided
- Preheat oven to 380 degrees.
- Heat olive oil in Dutch oven.
- Sear short ribs until nice and brown on both sides, about 5 minutes per side and set aside.
- Sauté onions and garlic until lightly browned and scrape any brown bits from bottom of pan using a wooden spoon.
- Add carrots and celery and let cook for further 5 minutes.
- Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.
- Add the meat back to the vegetable mixture, add the remaining stock and Guinness.
- Season with salt and pepper.
- Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours.
Recipe author: Chef Stuart O’Keeffe
*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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