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Guinness Braised Short Ribs

Guinness Braised Short Ribs
Total Time

180 min.

Serving & Size

1 portion

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
meaty beef short ribs ((about 6 lb/3 kg)
salt and pepper, each 5 mL 1 tsp
canola oil 30 mL 2 tbsp
unsalted butter 30 mL 2 tbsp
onions, diced
celery, chopped 4 stalks 4 stalks
garlic, halved 12 cloves 12 cloves
finely chopped rosemary 30 mL 2 tbsp
all-purpose flour 80 mL 1/3 cup
Guinness 500 mL 2 cups
Campbell’s® Signature Condensed French Onion
1/2 tub(905g)
1/2 tub (2 lb)
grainy mustard 30 mL 2 tbsp
brown sugar 30 mL 2 tbsp
yellow-fleshed potatoes, peeled and cut into chunks 2 kg 4 lb
unsalted butter, at room temperature, cut into cubes 60 mL 1/4 cup
milk, heated 300 mL 1 1/4 cups
salt and pepper, each 2 mL 1/2 tsp
ground nutmeg 1 mL 1/4 tsp
prepared horseradish 60 mL 1/4 cup
chopped fresh chives 60 mL 1/4 cup
35% whipping cream, warmed 175 mL 3/4 cup
finely chopped fresh chives 45 mL 3 tbsp
Instructions
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).
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.)
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.

Recipe Tip

  1. 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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