Recipes

Guinness Braised Boneless Short Ribs

From Darcy McGee's

DATE: Friday, September 4th, 2009

Ingredients

*Sometimes sold as 'Port Steaks'
Regular bone in short ribs can also be substituted but you will need to double the quantity
Makes 4 portions

1. 2lbs/560g Boneless short ribs  
2. ½ tbsp/7ml Salt & peppers   
3. 1tbsp/15ml Canola oil    
4. 1cup/240ml Onions, large dice  
5. ¼ cup/60ml Roma tomatoes   
6. 1 tsp/5ml Garlic, chopped   
7. ¾ cup/160ml Guinness    
8. 2 cups/480ml Water “A”    
9. 2tbsp/30ml Beef base    
10. 1 tbsp/15ml Corn starch    
11. 1 tbsp/15ml Flour     
12. 2 tbsp/30ml Water “B” 

Preparation

1. Season short ribs with salt and pepper.
2. Heat oil in a large pot with a flat bottom and sear beef on all sides, remove beef and keep warm.
3. Add onions, garlic and tomatoes and sweat for 1 minute, add Guinness and bring to a simmer.
4. Add beef base and water “A” to above.
5. Add beef to above pan, bring to a boil, cover with tin foil, place in oven at 325F (160C) for 2-2 ½ hours or until meat is tender.
6. Remove beef from sauce.
7. In a small stainless steel bowl, using a whisk, mix corn starch and flour with water “B”, place pan on stove bring to a simmer and add mixture slowly while whisking, simmer for 5 minutes.
8. Strain sauce through a fine hole strainer.
9. The short ribs can be served as is with the sauce or they can be cut up and used as a topping for Yorkshire pudding, pasta, poutine, etc.