Saturday, March 6, 2010

Guinness Short Ribs with Polenta

Every March I get out my "Guinness File" and start making some of my favorite things to celebrate all things Irish. Here's to Arthur Guinness! 


Guinness Short Ribs


Ingredients


1/4 cup packed dark brown sugar
1 tablespoon paprika
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4 inch pieces
4 medium leeks (white and pale green parts only) chopped (2 cups)
3 tablespoons olive oil
4 carrots, chopped (2 cups) into medium size pieces
3 celery ribs, chopped (1.5 cups) into medium size pieces
2 bay leaves
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
1 440 ml can of Guinness
2 (14 to 15 oz) cans diced tomatoes




Method:
1. Preheat oven to 375F with rack in lower third of oven.
2. Combine brown sugar, paprika, curry powder, cumin, pepper, salt.


3. Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture.



4. Wash leeks in a bowl of cold water and drain completely.
5. Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side.
6. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally until vegetables begin to soften (about 3 mins). Add garlic and cook, stirring, 1 minute.
7. Add broth, beer and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered.



8. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2.5 hours. Skim off excess fat from surface of sauce. Remove and discard bay leaves.



Short ribs improve in flavour if braised 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350F oven until hot (1 to 1.5 hours).

9 comments:

  1. I'm such a big fan of Guinness, I had never thought to waste it by cooking with it! Now that you have opened my eyes to it, I may have to sacrifice a can!

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  2. Go for it Jim! It is just one can! These are really good. I have a lot of Guinness recipes.

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  3. I have a recipe for Guinness Chocolate cake that is to die for! And I also love braising lamb shanks with Guinness. 'Tis the season, after all!! Thanks for the recipe, Devany. I'm going to try it next week.

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  4. Be still my beating heart! These look fabulous...just up my meat-loving alley! I know now what my shopping list will include in the next week or two. Mahalo, Dev.

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  5. The recipe looks great and, I like Guiness.

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  6. Sure Gail, I would be happy to share a Guiness Cake recipe!

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Please feel free to leave a comment, or you can e-mail me directly at PineapplePrincess@hawaii.rr.com