Today, I’m so excited to introduce my latest endeavor into the world of Korean BBQ goodness! For this recipe, I tossed boneless short ribs with the aforementioned best Korean BBQ sauce ever, then prepared them in two different ways.
One goal I have on the blog is to continually diversify the recipes I create with interesting ingredients, unique cooking techniques and experimentation with different cuisines. This week I incorporated a rarely used cooking technique into my dish, pressure cooking.
Up until this week, the soul purpose of my shiny silver pressure cooker was to simply cook chicken. That chicken would then be shredded and placed into a dish that would more-than-likely get smothered in delicious buffalo sauce for one of my favorite dips or pastas.
The game has now changed. Cooking in the pressure cooker is a quick and easy way to get flavorful, melt-in-your-mouth short ribs.
2 tbsp sesame oil
1 lb beef short ribs
2 tsp salt
1 tbsp black pepper
1 tbsp ground ginger
1/2 cups onions (chopped)
4 garlic cloves (sliced)
1 cup cooking sake
2 cups beef broth
1 cup soy sauce
1 tbsp honey
1 tbsp brown sugar
1/2 cup pineapple chunks
Start by heating the sesame oil in the bottom of the pressure cooker over medium heat. While the oil is heating rub the short ribs with the salt, pepper and ginger.
Once the oil is heated, add the short ribs to the pan and sear lightly, 1-2 minutes on each side.
Next, add the chopped onions and sliced garlic cloves.
Pour the cooking sake on top. Allow to simmer 3-4 minutes, then add the beef broth, soy sauce, honey, brown sugar and pineapple chunks.
Add the lid to the pressure cooker and turn the heat to high. Once it pressures up, turn the heat to low and cook for an additional 15 minutes.
Remove the cooker from the heat and allow to pressure down before removing the lid. Once the lid is off, pour 1 cup of the sauce from the pressure cooker into a skillet over high heat. Allow the sauce to reduce to a glaze.
Remove the short ribs from the pressure cooker and brush with the glaze. Strain the pineapples and onions out of the sauce and place on top.
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 hearing about STK’s Guinness Braised Short Ribs I was hooked, I knew this was a dish that belonged on the blog! With a few changes from the original recipe and my own addition of sides, here’s my 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 grounds
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
Combine brown sugar, paprika, cumin, black pepper, salt and mustard powder in a small bowl.
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 the 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°F 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°F.
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!!