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Guinness Braised Short Ribs

Made With:

Soups

SIGNATURE FRENCH ONION

A rich beef broth made with random onion slices and a hint of sherry, finishing with a soft, buttery note.

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Tip

• Alternatively, keep mashed potatoes and ribs in a steam tray or warming oven for service.

• Short ribs can be made in advance and refrigerated for up to 2 days before service.

Tips:

Total Time

210 min.

Serving & Size

1 portion

Meaty and satisfying, these slow-cooked short ribs are served falling off the bone in a rich beer and French onion sauce.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
meaty beef short ribs ((about 6 lb/3 kg)
salt and pepper, each 1 tsp 5  mL
canola oil 2 tbsp 30  mL
unsalted butter 2 tbsp 30  mL
1. Preheat oven to 325°F (170°C). Meanwhile, season short ribs with salt and pepper. Heat oil and butter in large rondeau set over medium heat; cook short ribs for about 10 minutes until browned all over. Transfer to full hotel pan (4 inches/10 cm deep).
Weight Measure
onions, diced
celery, chopped 4 stalks 4  stalks
garlic, halved 12 cloves 12  cloves
finely chopped rosemary 2 tbsp 30  mL
all-purpose flour 1 cup 80  mL
Guinness 2 cups 500  mL
Campbell’s® Signature Condensed French Onion 1 tub (2 lb) 1  tub(905g)
grainy mustard 2 tbsp 30  mL
brown sugar 2 tbsp 30  mL
2. Add onions, celery, garlic and rosemary to rondeau; cook over medium heat for about 5 minutes or until starting to soften. Sprinkle flour over top; cook for 5 minutes. Stir in beer; bring to boil. Reduce heat to medium; simmer for 10 minutes. Stir in soup; bring to boil. Pour over short ribs. Cover with foil. Roast in oven for 2 1/2 to 3 hours or until meat is very tender. Stir in mustard and brown sugar. (Makes 12 cups/2.85 L sauce.)
Weight Measure
yellow-fleshed potatoes, peeled and cut into chunks 4 lb 2  kg
unsalted butter, at room temperature, cut into cubes 1 cup 60  mL
milk, heated 1 cups 300  mL
salt and pepper, each 1 tsp 2  mL
ground nutmeg 1 tsp 1  mL
prepared horseradish 1 cup 60  mL
chopped fresh chives 1 cup 60  mL
3. In stock pot of boiling salted water, cook potatoes for about 20 minutes or until fork-tender. Drain. Pass through ricer back into pot set over low heat. Stir in butter and pour in milk. Mash until smooth. Stir in salt, pepper and nutmeg. Stir in horseradish and chives.
Weight Measure
35% whipping cream, warmed 3 cup 175  mL
finely chopped fresh chives 3 tbsp 45  mL
Short Ribs: Reheat one portion of short ribs with 1 cup (250 mL) sauce in saucepan set over medium heat for about 10 minutes or until simmering and heated through. Horseradish and Chives Mashed Potatoes: Reheat 2/3 cup (150 mL) mashed potatoes in microwave oven. Stir in 1 tbsp (15 mL) cream. Serve short ribs over mashed potatoes. Garnish with 1 tsp (5 mL) chives.
Horseradish and Chives Mashed Potatoes: Reheat 2/3 cup (150 mL/7.4 oz) mashed potatoes in microwave oven. Stir in 1 tbsp (15 mL/0.1 oz) cream. Serve short ribs over mashed potatoes. Garnish with 1 tsp (5 mL) chives.

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