After three months of dreaming and mouth-watering over this recipe the infamous Guinness Braised Short Ribs have finally come to fruition in my kitchen! After reading DailyCandy.com’s “Comfort Food to Crave” which included STK’s Guinness Braised Short Ribs I was hooked, I knew this was a dish that belonged in the little leopard book! With a few changes from the original recipe and my own addition of sides, here’s the little leopard version for your drooling pleasure!
Ingredients (serves 4)
- 3 lbs boneless beef short ribs
- 1/4 cup dark brown sugar
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- 2 tsp black pepper
- 2 tsp salt
- 1 tsp mustard powder
- 1 cup diced onion
- 2 tbsp diced garlic
- 1 tbsp instant coffee
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/2 cup diced parsnip
- 1 tbsp chopped ginger
- 6 oz tomato paste
- 1 pint Guinness Stout
- 32 oz beef stock
- 16 oz chicken broth
- 3-4 bay leaves
Start by combining brown sugar, paprika, cumin, black pepper, salt and mustard powder in a small bowl.
Now place chopped onions, garlic and coffee in a 6 oz or larger dutch oven over medium heat. Next, spread your spice mixture on a platter and rub your short ribs, then add them to the dutch oven.
Brown the short ribs on each side.
Once browned, remove the short ribs and add the carrots, parsnips, celery and ginger to the dutch oven.
Once vegetables are tender add the tomato paste and brown.
Once browned, add the beef stock, chicken broth and the all-important GUINNESS!
Place the short ribs back in the dutch oven and add the bay leaves. (I promise there’s beef under there! It’s just hiding under all the deliciousness of veggies, coffee and Guinness, can u blame it?!)
Cover the dutch oven and place in 350° oven for at least 2 hours. If you do not have a lid, cover tightly with foil.
After 2 hours, remove from the oven and serve. I served mine on a bed of horseradish purple mashed potatoes with caramelized shallots and topped with roasted root vegetables. (Because something as amazing as Guinness Braised Short Ribs can’t just be served with any ol’ potato and veggie!)
To prepare the Roasted Root Vegetables:
- 2-3 large carrots
- 2-3 large parsnips
- 4 tbsp olive oil
- 2 tsp steak seasoning
- 1/3 cup chicken broth
- 3 tbsp butter
- 1 tbsp chopped garlic,
- 1/4 cup horseradish
Peel and chop carrots and parsnips then place in a foil basket on a baking sheet or roasting pan, top with olive oil and steak seasoning. Add chicken broth.
Add foil on top and crimp edges to seal. Cook for 30 minutes at 350°
After 30 minutes remove foil from the top and add the butter, garlic and horseradish.
Re-cover the vegetables and cook for an additional 15 minutes.
To prepare the Horseradish Purple Mashed Potatoes:
- 2-3 lbs purple potatoes
- 1/2 cup milk or cream
- 4 tbsp butter
- 2 tsp worcestershire sauce
- 2 tbsp horseradish
Peel potatoes and cut into quarters, then boil until tender. Drain boiled potatoes and add the milk, butter, worcestershire and horseradish and beat to combine.
There you have it! A delicious dinner, full of color and flavor!!
♦ Gluten Free Option: Substitute Guinness with a gluten-free beer. Make sure to purchase chicken broth and beef stock that is gluten-free. The ones pictured above are!