Thursday, March 10, 2011

Guinness Braised Short Ribs for St Patty's Day

photo from Williams Sonoma

I really like to post my own pictures to go along with each and every recipe on my site but unfortunately, I just don't have a shot of this dish.  It's so pretty and delicious I had to share Williams Sonoma's picture for everyone to drool over.  It's much better than mine would have been anyway!

Like the picture, the recipe is from Williams Sonoma.  Here is my prep ahead adaptation!

Prep Ahead Plan:  Do steps 1-3 the night before.  Continue on to step 4, placing the ribs in the slow cooker with the Guinness.  Cover and refrigerate overnight.  Turn on low in the morning!


  • 4 lb. beef short ribs
  • Salt and freshly ground pepper, to taste
  • 3 T canola oil
  • 2 yellow onions, diced
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 garlic cloves, sliced
  • 2 cups Guinness
  • 8 fresh flat-leaf parsley sprigs (optional)


1.  Season the short ribs all sides with salt and pepper. 
2.  In a large fry pan over medium-high heat, heat the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 3 to 5 minutes per side. Transfer to a plate.

3.  In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
4.  Transfer the short ribs and vegetables to a slow cooker and add the Guinness. Cover and cook on low, about 6 hours. 
5.  Transfer the ribs to a large bowl and cover with aluminum foil. Skim the fat off the sauce. Using an immersion blender, puree the sauce until smooth.

6.  Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve alongside your favorite potato dish!

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