Name: Braised Beef Short Ribs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Irish
Ingredients: 3 pounds beef short ribs (on the bone); 1 tsp salt flakes; 1 tsp freshly cracked black pepper; 2 bay leaves; 2 sprigs fresh thyme; 2 sprigs fresh parsley; 1 sprig rosemary or sage; 2 tbsp olive oil; 1 large onion (finely diced); 2 stalks celery (finely diced); 2 large carrots (finely diced); 3 cloves garlic (sliced or chopped); 1 tsp sweet paprika; 1 tsp mustard powder; 1 tsp garlic powder; ½ tsp salt; 1 cup (100g) wild mushrooms (sliced if large); 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 tsp brown sugar; 2 cups (500ml) beef stock (or beef broth); 2 cups (500ml) Guinness stout; 1 tbsp cornstarch (cornflour) (diluted in 4 tbsp cold water); 3 tbsp flat leaf parsley (chopped); salt and pepper (to taste)

Description

Delicious braised beef short ribs cooked to tender perfection, perfect for serving over mashed potatoes or colcannon.

Ingredients

Scale

3 pounds beef short ribs (on the bone)
1 tsp salt flakes
1 tsp freshly cracked black pepper
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh parsley
1 sprig rosemary or sage
2 tbsp olive oil
1 large onion (finely diced)
2 stalks celery (finely diced)
2 large carrots (finely diced)
3 cloves garlic (sliced or chopped)
1 tsp sweet paprika
1 tsp mustard powder
1 tsp garlic powder
½ tsp salt
1 cup (100g) wild mushrooms (sliced if large)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp brown sugar
2 cups (500ml) beef stock (or beef broth)
2 cups (500ml) Guinness stout
1 tbsp cornstarch (cornflour) (diluted in 4 tbsp cold water)
3 tbsp flat leaf parsley (chopped)
salt and pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Pat the ribs dry using paper towels and season generously with salt and pepper then rest for 30 minutes to bring to room temperature.
Place on a rack over a roasting pan and sear in the oven for 15-20 minutes, turning over halfway.
Remove from the oven and set aside. Turn the temperature down to 320°F (160°C). Tie sprigs of fresh thyme, parsley and sage or rosemary together with two large bay leaves.
Heat olive oil in a Dutch oven and sauté the onion, celery and carrots until softened, about 5-8 minutes.
Add the sliced garlic, salt, paprika, mustard and garlic powder and stir until garlic is fragrant.
Stir in the mushrooms and cook for a couple of minutes. Add the tomato paste, Worcestershire sauce and sugar and stir well.
Pour in the beef broth or stock and Guinness and bring to a simmer. Place the ribs and herb bundle in the pot and submerge in the braising liquid.
Cover tightly with the lid and transfer to the oven. Cook for 90 minutes – 2 hours, or until the meat is very tender and falling off the bone. You can cook for up to three hours if needed.
Discard the herbs. Stir the cornstarch slurry into the pot and simmer for a couple of minutes until the gravy thickens and becomes glossy.
Taste and add salt and pepper if needed. Garnish with plenty of chopped fresh parsley and serve over mashed potatoes or colcannon.

Notes

Feel free to use different herbs based on your taste preferences.
This recipe can be prepared a day ahead; just reheat gently before serving.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Course
Method: Braising
Cuisine: Irish

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 4g
Sodium: 900mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg