We’re not gonna lie, this recipe takes time but is seriously worth the wait. Be prepared to slip into a blissful food coma after enjoying this hearty combination; a perfect dish for when the mercury drops and your appetite rises. Plus, you get to drink the extra Guinness as you cook, how can you go wrong?
Equipment Needed: Chef’s Knife, Cutting Board, 5 QT Pot w/Lid, 3 QT Pot w/ Lid, Frying Pan, Tongs, Potato Masher, Stove Top
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Cabernet Sauvignon, Old Vine Zinfandel
Suggested Beer Pairing: Um…Guinness, Stouts, Porters, Scotch Ales
- 3 lbs. boneless beef short ribs ($6.99/lb)
- 1/4 lb. thick cut smoked bacon ($7.99/lb)
- 2 medium yellow onions ($.99/lb )
- 1 lb. cremini mushrooms (aka, baby bella or baby protabella) ($2.99/lb.)
- 7 cloves garlic ($2.99/lb)
- 2 lbs. red potatoes ($.99/lb)
- 1/3 C skim milk ($.99/qt)
- 3 TBSP butter ($2.99/lb package)
- 2 cans of beef stock ($1.49/14.5 0z can)
- 1-2 cans of Guinness ($9.99/draft can 4 pack)
- 2 sprigs of rosemary (about $4/package)
- 3 TBSP Worcestershire Sauce ($3.49/10 oz bottle)
- 3 TBSP brown sugar ($1.19/1lb box)
- Extra virgin olive oil ($9.99/34 oz bottle)
Short Rib Preparation
- While the timing for this dish isn’t rocket science, it’s important to have everything ready so you can keep things moving. Start by cleaning and slicing the cremini mushrooms. It’s ok to use a little water to get the dirt off, just don’t soak them or they’ll dry out too much when they cook and will be ungood.
- Peel and slice the onions. Peel and dice five garlic cloves. Set all of the veggies aside and preheat your frying pan over medium-high heat.
- Trim the short ribs and cut them into 3 inch pieces. Season each side with salt and pepper.
- Coat the bottom of your frying pan with olive oil and wait for a minute for it to heat up. Once it’s shimmering and moves easily when you tilt the pan, place the pieces of beef into it. Sear on each side for approximately 5 minutes (or until it has a nice dark brown crust) and transfer to the 5 quart pot.
- Reduce the heat on the frying pan to medium, add the veggies and a splash more of olive oil and cook for about 10 minutes until softened. Transfer the vegetables to the pot with the short ribs.
- Pour in the beef stock and add Guinness until the ribs et al. are barely covered. Put a lid on the pot and place over medium heat, stirring occasionally for 1 1/2 to 2 hours, or until the beef is fork tender.
- About 10 minutes before the ribs are due to be downed, place your frying pan over medium heat. Slice the bacon into thin, 1/4 inch strips and throw into the pan.
- Cook the bacon, stirring constantly, for about 5 minutes or until crispy. Place those tasty little piggy pieces on paper towels and drain off the excess fat. Use to top the short ribs when you plate them for a toothsome texture contrast.
- About 45 minutes into cooking the short ribs, clean and quarter the red potatoes.
- Toss those spuds into your 3 quart pot and add the sprigs of rosemary and two cloves of garlic, peeled and halved. Bring to a boil and cook, covered, for approximately 30 minutes, or until they can be pierced easily with a fork.
- Drain the potatoes and remove the rosemary and garlic (or leave the garlic in for an extra kick). Add the milk and butter and mash until creamy.