Dear Lord! This recipe couldn't sound more delicious! A slightly new and different twists on beef, veg and potatoes.
This St. Patrick’s Day Guinness are throwing a hooley (meaning party) and everyone’s invited. The iconic Irish brand are going on tour around Ireland and exploring some mouth-watering food and beer pairings, in Ireland and in the USA.
It’s Irish American Heritage month so what better way to celebrate than with some great Irish food and drinks.
Cook time: 2.5 hours
Prep time: 45 minutes
Yield: 12 (1 1/2 lb.) short ribs
Preheat oven to 350 degrees.
Braised short ribs
- 2 gallons beef stock
- 2 cups tomato juice
- 2 cans Guinness draught beer
- 2 carrots, diced
- 4 celery stalks, diced
- 2 chopped onions
- 4 sprigs of fresh thyme
- 12 (1 1/2 pound) bone-in short ribs
- Canola oil
- Salt and pepper to taste
- Season short ribs generously with salt and pepper.
- Coat your pot with canola oil and pan sear short ribs in batches.
- When the meat is seared to an amber brown color, transfer to a roasting pan.
- In the same pot, sauté carrots, onions, and celery for 5 to 8 minutes then transfer to the roasting pan.
- Add two cans of Guinness draught to deglaze the pot over medium heat.
- Pour this liquid over the short ribs in your roasting pan.
- Add beef stock, tomato juice, and fresh thyme to the roasting pan and cover tightly with foil.
- Place meat into preheated oven and braise for 2 to 2.5 hours.
- The short ribs will slightly pull away from the bone when cooked.
- Ribs vary in size so cook times may differ.
- Remove short ribs from the roasting pan and transfer to a plate to rest.
- Strain the remaining liquid and divide in half.
- Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.
- When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes.
- Spoon sauce reduction over the short ribs and serve with horseradish mashed potatoes and sautéed Brussels sprout leaves.
Horseradish mashed potatoes
- 6 russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 3 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons horseradish
- In a large heavy pot, cover potatoes with cold salted water. Simmer uncovered over medium heat for 10-15 minutes until tender.
- Drain potatoes, then push through a ricer or mash well while potatoes are still warm.
- Add butter, cream, and horseradish to potatoes and stir.
- Season with salt and pepper and serve hot.