Guinness Braised Short Ribs
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Guinness Braised Short Ribs

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

Total Time

210 min
PDF

Made with

Signature SoupsSoups, Stocks & BasesSignature French Onion
Signature French Onion
1 portion
12
  • 6 lb 3 kg Meaty beef short ribs
  • 2 tsp 6 g / ⅔ g Salt and pepper, each
  • 2 tbsp 30 mL Canola oil
  • 2 tbsp 28 g Unsalted butter
  • 3 cups 297 g Onions, diced
  • 4 stalks 4 stalks Celery, chopped
  • 12 cloves 12 cloves Garlic, halved
  • 2 tbsp 7 g Rosemary, finely chopped
  • ⅓ cup 40 g All-purpose flour
  • 2 cups 500 mL Guinness
  • ½ tub (2 lb) ½ tub (905g) Signature French Onion
  • 2 tbsp 30 g Grainy mustard
  • 2 tbsp 25 g Brown sugar
  • Horseradish and Chives Mashed Potatoes
  • 4 lbs 2 kg Yellow potatoes, peeled and cut into chunks
  • ¼ cup 58 g Unsalted butter, room temperature, cut into cubes
  • 1 ¼ cups 300 mL Milk, heated
  • ½ tsp 3 g / 1,2 g Salt and pepper, each
  • ¼ tsp 1.4 g Nutmeg, ground
  • ¼ cup 60 g Prepared horseradish
  • ¼ cup 11 g Fresh chives, chopped
  • ¾ cup 175 mL 35% whipping cream, warmed
Directions
Nutrition Facts

Short Ribs

  1. Preheat oven to 170˚C (325˚F). 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 (10 cm/ 4 inches 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 French Onion soup; bring to boil. Pour over short ribs. Cover with foil. Roast in oven for 2 ½ to 3 hours or until meat is very tender. Stir in mustard and brown sugar. (Makes 4.5 lb/12 cups sauce.) 
  3. Serve with Horseradish and Chives Mashed Potatoes

Horseradish and Chives Mashed Potatoes

  1.  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.

Tips

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

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

Nutrition Facts
Per 1 portion
Calories
Total Fat 0 g
Saturated Fat 0 g
+ Trans Fat
Total Carbohydrate 0 g
Dietary Fibre 0 g
Sugars 0 g
Protein 0 g
Cholesterol 0 mg
Sodium 0 mg
Potassium 0 mg
Calcium 0 mg
Iron 0 mg

Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.

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