Stout Braised Beef Short Ribs and Colcannon
These hearty Irish-inspired Stout Braised Beef Short Ribs are slowly-simmered until they're fall-off-the-bone tender. Paired with Colcannon, it's perfect comfort food goodness!
Servings: 4 -6
Ingredients
Short Ribs
- 4 tablespoons canola oil divided
- 4 pounds beef short ribs 6 long-cut ribs, trimmed of excess fat
- Salt and freshly ground black pepper
- 1 large onion chopped
- 2 stalks celery chopped
- 2 large carrots peeled and chopped
- 8 cloves garlic chopped
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 1 can (14.9-ounce) stout beer such as Guinness
- 3 cups beef broth
- 4 sprigs fresh thyme
- Chopped parsley for garnish optional
Colcannon
- 3 pounds Russet potatoes 6-7 large, peeled and cubed
- Salt
- 6 tablespoons butter divided
- 4 cups thinly sliced cabbage
- 1 bunch scallions white and light green part only, chopped
- 2 clove garlic minced
- 1 1/2 cups milk half-and-half or heavy cream, warmed
- Freshly ground black pepper to taste
- Chopped parsley for garnish optional
Instructions
Short Ribs
- Preheat oven to 325 degrees. Pat ribs dry with a paper towel, then season generously with salt and black pepper.
- Heat half the oil over medium-high heat in a Dutch oven. Working in batches if necessary, sear the ribs well on all sides then transfer to a plate.
- Remove the scorched oil from the Dutch oven and replace it with the rest of the fresh oil being careful to not remove any fond. Return the Dutch oven to medium-high heat.
- Add the onion, celery and carrot, reduce heat to medium-low and cook for 3 to 5 minutes or until beginning to soften.
- Add the garlic and cook briefly--about 15 seconds.
- Add the flour and cook 1-2 minutes, stirring constantly.
- Add the tomato paste and cook briefly--about 15 seconds.
- Reduce heat to low. Slowly add the beer then bring to a boil, scraping up any browned bits.
- Add the beef broth, thyme sprigs and the ribs back to the pot. Bring to a simmer over high heat but do not boil.
- Place aluminum foil or parchment paper over the pot first (to help minimize evaporation) then cover securely with the lid. Transfer to the oven and cook 2 1/2 to 3 hours.
- Skim off as much fat from the top as possible. Season to taste with salt and black pepper. Serve with colcannon.
Colcannon
- Boil the potatoes in salted water until tender. Drain.
- While the potatoes are cooking, heat 2 tablespoons butter in a skillet or saute pan over medium heat. Add the cabbage and cook 10 to 12 minutes or until wilted. Add water as necessary to keep the cabbage from browning.
- Add the scallions and cook 1-2 minutes.
- Add the garlic and cook 15 seconds. Season with salt and black pepper.
- Add the remaining 4 tablespoons butter along with the warmed milk, half-and-half or cream and mash well.
- Stir the cabbage into the potatoes. Season with salt and black pepper. Serve with ribs.
Notes
TIP:
- When braising beef short ribs, I always ensure the meaty side faces the bottom of the Dutch oven with the bone on top so it stays submerged in the braising liquid.
- These can also be cooked in a slow cooker. However, slow cookers tend to water down flavors because of the steam they produce. You can minimize that effect by cooking the ribs on HIGH for 30-45 minutes with the lid off at the end.
- Can be made 1-2 days ahead of time. Cool and refrigerate.
- Reheat the short ribs in the oven at 350 degrees until heated through.
- Store in an airtight container and freeze for 1-2 months. Thaw in the refrigerator.
- Reheat in the oven at 350 degrees until heated through.
Nutrition
Serving: 2ribs | Calories: 1124kcal | Carbohydrates: 85g | Protein: 79g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1081mg | Potassium: 3342mg | Fiber: 9g | Sugar: 15g | Vitamin A: 6592IU | Vitamin C: 57mg | Calcium: 302mg | Iron: 12mg