The Traveling Epicurean

Month: March 2019

Guinness Beef Short Ribs on CT Style!

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Guinness Beef Short Ribs on CT Style!

My favorite part of the live cooking segment on the “CT Style” show might very well be the fun gathering we have afterwards, eating and catching up. It’s just like if I were home having family and friends over except we are in The Bender Kitchen at the WTNH Channel 8 Studio! This is a special group of people that work here. It was also exciting to meet a recent addition to Storm Team 8 yesterday, Ashley Baylor. She is warm, funny and genuine. Ashley came over to have a bite of the Guinness braised beef short ribs with the rest of us and said “It smells so good in here, I was worried I would say it’s raining beef!”

Ferraro’s Meat King contributed to my cooking segment on CT Style with their gorgeous beef short ribs. They offer first class customer service with amazing butchers who will help you to figure out anything you need. You can even call up or order online to be delivered to their Madison location for pick up!

One of the reasons I love making Guinness braised beef short ribs is you can totally get this done the day before. This dish gets even better when you reheat it and now you have more time with your party guests.

The very fun dress I wore for this cooking segment came from A’s Unique Boutique in Guilford, CT. Their selection of gorgeous dresses is huge and they help you from the moment you walk in to find that perfect dress.

You may want to have some delicious salads to go with you Guinness Braised Beef Short Ribs like my Home Caesar Salad & Croutons,  Fennel & Citrus Salad, Roasted Beet & Feta Salad, Thai Quinoa Salad, or the amazing Panzanella Salad!

    

Ingredients:

  • 5 lbs. Beef short ribs English & Flanken Cut – Half of each cut in 2” pieces
  • 2 bottles STOUT
  • 1 cup red wine, cabernet and more to add to reduced sauce at the end
  • 2 cup beef stock, and more to add to reduced sauce at the end
  • ½ cup whole peeled tomatoes
  • 2 tbsp. soy sauce
  • 1 lg onion coarsely chopped
  • 2 celery stalks coarsely chopped
  • 1 lg carrot coarsely chopped
  • 4 lg garlic cloves coarsely chopped
  • 1 leek coarsely chopped
  • 1 tsp sea salt, 1/4 tsp pepper
  • 1-2 bay leaves
  • 1 recipe Yukon Mashed Potatoes, plus 1 sm. head steamed broccoli pureed added to mashed potatoes for St.Pat’s, place the cooked broccoli into the food processor with the cream you would add to the potatoes to help puree smooth, then add to mashed potatoes

DIRECTIONS for Beef Short Ribs:

  1. Pre-heat oven to 350º
  2. Rub spice mixture all over ribs and marinate for 30 min.-2 hours
  3. Pat dry ribs without removing all the spices
  4. Heat 2 tbsp. olive oil in a large Dutch oven or pan
  5. Begin to sear beef short ribs in pan with olive oil, do this in two batches so you don’t crowd the pan
  6. Sear the ribs 3-4 minutes on each side until browned
  7. Remove 1st batch of ribs, set aside in a lg bowl and brown 2nd batch of beef short ribs
  8. Remove 2nd batch of ribs to bowl
  9. Then add in mirepoix with 1/2 tsp salt and 1/4 tsp pepper to Dutch oven
  10. Add all of the beef short ribs back into the Dutch oven
  11. Add in 2 bottles stout, 1 cup cabernet, 2 cups beef stock, 2 tbsp. soy sauce, 1/2 cup whole peeled tomatoes and 1 bay leaf to Dutch oven- it may seem like a lot but I will reduce considerably while braising
  12. Bring to a simmer on the stove for 15 minutes and skim off any foam
  13. Cover Dutch oven and place into a pre-heated (325 convection) 350º oven for 2 ½ -3 hours
  14. Every 60 minutes check on the ribs to flip over and make sure you don’t need to add more liquid – it shouldn’t be dry (if it is you can add a splash of water, red wine, or more beef broth…all will work great)
  15. Remove beef and set aside, then begin to remove oil lay from the pan
  16. Tilt Dutch oven pan to the side to skim oil off the top of braised veggies
  17. Push all the braised veggies thru a strainer set over a bowl to catch all the juices
  18. Make sure to scrape juices on bottom of the strainer into the bowl too
  19. Add the strained gravy juices to a sauce pan and bring to a simmer on low for 5 minutes
  20. If it gets too thick you can add in a ¼ c. of red wine or beef broth
  21. Place the Flanken Cut pieces and English Cut short ribs on top of pile of mashed potatoes with a drizzle of gravy and a sprinkle of chives
  22. NOTE: If you are not eating ribs right away, and want to re-heat add to a heat proof dish, add 1/4-1/2 cup of red wine and beef stock and re-heat on a 350º oven for 30-40 minutes

Spice Rub Ingredients:

  • 2 tbsp light brown sugar
  • 1 tsp garlic granuales
  • 1 tsp onion granuales
  • 1/2 tsp cumin
  • 1/4 tsp five spice
  • 2  tsp sea salt
  • 1/2 tsp blk pepper