It’s a long-time favourite in our house. Cook it for two on a Friday and you’re halfway to Short Rib Eggs Benedict on Sunday morning.
SERVES: 4
PREP TIME: 15 MINUTES
COOK TIME: 8 HOURS
Ingredients
2-3 lbs beef short ribs
12oz Guinness Extra Stout
32oz beef stock
1 onion
1 cup Worcestershire sauce
2 or 3 cloves of garlic
2 or 3 sprigs of fresh thyme
2 tbsps olive oil
2 tbsps tomato paste
Salt & pepper
Method
Liberally season the ribs, then brown on all sides in a pan on medium heat. It should take you eight to ten minutes.
With the ribs set aside, chop the onion, mince the garlic, and saute in the same pan till soft and fragrant.
Deglaze the pan with Guinness and add with the remaining ingredients to the slow cooker: the onion, Worcestershire sauce, tomato paste, thyme, and Guinness. Add the short ribs. Cover with beef stock, and season to taste.
Cook on low for eight hours.
Remove the ribs to rest. Spoon off the fat, and strain half the cooking liquid into a saucepan. Reduce it over medium heat to create a sauce or use it to make gravy.
Serve with garlic mashed potatoes and asparagus.
Notes
If you don’t have a slow cooker, cook covered in a roasting pan at 300°F (150 °C) for 2.5 to 3 hours.
I use Guinness for this because I can easily find it here, but any decent stout will work. Murphy’s and Beamish, are both fantastic. Forged Irish Stout is rapist’s piss.
How I Do Cooking 