Stout-Braised Irish Short Ribs

Ingredients

• 3 pounds short ribs
• 2 cups stout beer
• 2 medium carrots
• 2 medium onions
• 4 sprigs fresh thyme
• 2 pounds potatoes
• 4 tablespoons butter
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cloves garlic

Instructions

1. 1

   Preheat your oven to 300°F (150°C).

2. 2

   Season the short ribs with salt and black pepper on all sides.

3. 3

   In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Remove and set aside.

4. 4

   In the same Dutch oven, add chopped onions and carrots. Sauté for about 5 minutes until softened.

5. 5

   Add minced garlic and cook for an additional 1-2 minutes until fragrant.

6. 6

   Pour in the stout beer and scrape the bottom of the pot to deglaze, bringing the mixture to a simmer.

7. 7

   Return the short ribs to the pot, add the sprigs of fresh thyme, and ensure the ribs are mostly submerged in the liquid.

8. 8

   Cover the Dutch oven and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are fork-tender.

9. 9

   While the ribs are braising, peel and chop the potatoes. Boil them in salted water for about 15-20 minutes until tender.

10. 10

    Drain the potatoes and return them to the pot. Add 4 tablespoons of butter and 1 cup of heavy cream. Mash until smooth and creamy. Season with salt to taste.

11. 11

    Once the ribs are done, remove them from the oven and let them rest for a few minutes. Skim any excess fat from the surface of the sauce if necessary.

12. 12

    Serve the stout-braised short ribs over a generous scoop of mashed potatoes, spooning the braising liquid over the top.