An Irish Feast: Guinness-Braised Short Ribs & Colcannon
If you’re wanting some nibblies for you and your mates to feast upon while getting maggoty on green beer and catching up on the craic this St. Paddy’s Day, quit arsin’ around already and get to making these Guinness-braised short ribs and colcannon.
Fall-off-the-bone and melt-in-your-mouth tender, the ribs are served up with a Guinness gravy made from a puree of the veggies and juices they braised in. Now, when it comes to ribs I’ve got to be honest with you… I’m really more of a “sweet & sour” kind of girl. I just find that a sweet & sour flavor cuts the naturally fatty feel most ribs have. If you’re the same way, you might want to skip the ribs as they are most definitely of the “earthy, rich & savory” variety. But if you’re down with that, braise away my friends. I’m sure you’ll love them (just ask the hubby… he ate all of them!)
The colcannon on the other hand… oh. my. word! If you don’t like this dish I’m sorry but I just don’t know how we could ever be friends! It’s bascially a mashed potato dish on Irish steroids. It’s buttery, it’s bacony, it’s downright delicious! And the cabbage and scallions add a nice hit of green. They’re fan-feckin-tastic!
Looking for something else to round out your feast? Check out the Irish Soda Bread I made yesterday.
And in case you’re wondering what to do with the rest of Guinness you bought to make the ribs….. duh… bottoms up!
Oh did I mention I’m officially certified to pull a proper pint of Guinness? So is my momma.
God we’re cool.
Happy St. Patrick’s Day!!
Guinness-Braised Beef Short Ribs, from Sea Salt with Food
- 4 lbs (1800 g) Beef Short Ribs
- Sea Salt and Freshly Ground Pepper, to taste
- 3 Tbsp Canola Oil
- 2 Yellow Onions, diced
- 3 Carrots, peeled and diced
- 2 Celery Stalks, diced
- 6 Garlic Cloves, sliced
- 2 Cups Guinness
- Season the short ribs generously on all sides with salt and pepper. In a large fry pan over medium-high heat, heat the oil. Working in batches (do not overcrowd), brown the ribs on all sides. Transfer to a plate
- In the same pan over medium heat, add the onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season the mixture with salt and pepper.
- Slow Cooker Method: Transfer the short ribs and vegetables to a slow cooker and add the Guinness. Cover and cook according to the manufacturer’s instructions until the meat is very tender, about 6 hours.
- Oven Method: Preheat the oven to 300˚F. Transfer the short ribs and vegetables to a Dutch oven and add Guinness. Cover the pot with aluminum foil and place the lid on top. Transfer to the oven and bake until the meat is very tender, about 4 hours. (**This was the method I opted for. It turned out great!**)
- Transfer the ribs to individual bowls and cover with aluminum foil. Skim the fat of the sauce. Using an immersion blender, puree the sauce until smooth. Spoon the sauce on top of the ribs. Serve immediately.
Colcannon, adapted from Sea Salt with Food
- 2 ½ lb Russet Potatoes, peeled and quartered
- Sea Salt and freshly Ground Black Pepper, to taste
- ½ Cup (1 Stick) Unsalted Butter
- ¾ Cup Milk
- ½ lb Bacon, cut into ½ inch dice
- 4 Large Shallots, thinly sliced
- 1 Large Leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced
- 1 Small Head Savoy Cabbage, about 1 lb, cored and coarsely chopped
- 1/8 tsp Nutmeg
- 1 green onion, thinly sliced
- Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
- Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.
- Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season the mixture with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
- Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper tower-lined plate. Set aside.
- Pour off all but 3 Tbsp of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg and add the bacon. Season with salt and pepper. Stir the potatoes into the cabbage mixture and garnish with sliced green onion. Serve warm.