Rosemary O’Brien, AKA Guinness Braised Short Ribs

Braised (beef) short ribs take time, but they couldn’t be simpler and their versatility can’t be beat. I use them on sandwiches, in ravioli, to stuff tacos or burritos … at one of Dublin’s best restaurants (Pearl Brasserie, if you’re keeping track), they used nicely braised short rib and wild mushrooms to garnish a beautiful filet … pure decadence.

Short ribs after a trip to the oven to brown

Short ribs after a trip in the oven to brown ...

My favorite way to cook these babies is to brown the ribs in the oven while I caramelize the veggies on the stove, then combine them all in a pot with garlic, some herbs, and a good beer before letting them simmer in a low oven for a few hours.

When they’re almost, but not quite, falling off the bone, I remove the ribs from the braise and pop out the bones. You strain the liquid a couple times, leaving a dark, yeasty juice that smells and tastes absolutely amazing … it’s what monks would have drank 800 years ago if they knew how to make it. Hell, maybe they did, and I’ve just recreated what they had been doing for another 800 years before that, albeit in the dark, and without the benefit of electronically controlled temperature ovens and stainless steel pots, much less the cryovac-sealed short ribs from a family farm not 30 miles past the Indiana border. Man, those monks probably had to actually kill the damn cow, too.

Ingredients for the braise ...

Ingredients for the braise ...

Anyway, I digress. What else is new? The point is, this takes some time and patience, but it’s as simple as microwave popcorn and much more worth the effort.

At the left you’ll see my braise: 2 carrots, one stalk of celery, 2 sprigs of rosemary, an onion, Guinness, the peeled cloves of a head of garlic, and 3 bay leaves.

The mirepoix (carrots, onion, celery) is what gets browned in olive oil with a pinch of salt before meeting up with the already browned and seasoned ribs, Guinness, garlic, rosemary, and bay leaves in the pot.

 

Everything together in the pot

Everything together in the pot

 

Add water to cover, stick it in a 300 – 325 degree oven, and wait a few hours. Check the meat as mentioned above, and when it’s ready strain the veggies out, reserving the liquid, remove the meat, pop out the bones, let everything cool, put the ribs and juice into a clean container, and stick it in the fridge.

To serve, pull out some of the ribs, remove any obvious fat or gristle, and heat to serving temperature in the liquid.

Seriously, the next time you get one of those grey, chilly, rainy, nasty, WHY IS THIS HAPPENING IN LATE SPRING??? type of days … make some of these. Trust me, it’ll be brilliant.

 

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