STOUT-BRAISED SHORT RIBS
This is one of my best and favorite recipes to make when it gets cold outside. This dish just hugs you. Pair it with some rice or potatoes.
Provided by Stuart O'Keeffe
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat 3 tablespoons of the olive oil in a large Dutch oven or pot over high heat. Sprinkle the short ribs generously with salt and pepper on all sides and sear in batches if needed until brown, 4 to 5 minutes per side. Remove the meat from the pot to a large bowl and set aside.
- Add another 1 tablespoon of oil to the pot if needed. Add the onions and garlic to the pot and cook until lightly browned, 3 to 5 minutes. Scrape up any browned bits from the bottom of the pot using a wooden spoon. Add the carrots and celery and let cook for another minute or 2.
- Add the Irish stout to the pot and scrape up the bottom of the pot to remove any more browned bits. Bring to a simmer, then add the beef stock and season with salt and pepper. Return the meat, along with any juices, to the pot. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven until the short ribs are tender and can be shredded easily with a fork, about 2 hours.
- Serve on top of mashed potatoes if desired.
BRAISED SHORT RIB, STOUT, AND POTATO POTPIES
Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Yield Makes eight mini potpies or one 12-inch potpie
Number Of Ingredients 12
Steps:
- Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
- Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
- Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
- Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).
BRAISED SHORTRIB, STOUT, AND POTATO POTPIES
Make and share this Braised Shortrib, Stout, and Potato Potpies recipe from Food.com.
Provided by KathyP53
Categories Pot Pie
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees.
- Make the filling: Season short ribs with salt and pepper. Dredge short ribs in flour, coating on all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown shortribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
- Reduce heat to medium. Add yellow onions to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover and transfer to oven. Bake for 2 1/2 hours.
- Remove Dutch oven from oven, add baby onions, if using. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling amoung eight 1 cup pie plates, or transfer to a 12" gratin dish.
- Make the topping; Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (one hour for large potpie).
Nutrition Facts : Calories 1495.1, Fat 83.4, SaturatedFat 34.4, Cholesterol 163.6, Sodium 159.4, Carbohydrate 75.6, Fiber 4.9, Sugar 4.3, Protein 40.4
STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS
Cook these stout-braised ribs low and slow to get lovely, tender meat. It's easy to portion, plus it looks great on the plate - perfect for a family feast
Provided by Tom Kerridge
Categories Dinner
Time 4h
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
- Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium
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