Description
A delicious recipe for tender and flavorful braised beef short ribs.
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)
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
- The recipe can be cooked longer than 2 hours for even more tender meat.
- Feel free to serve with a side of vegetables or your preferred starch.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 plate