Guinness-Braised Short Ribs

By Amanda Barnier and The Test Kitchen

Tested till perfect

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Guinness-Braised Short Ribs

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 367367 cal
pro 19 g19g pro
total fat 27 g27g total fat
sat. fat 12 g12g sat. fat
carb 13 g13g carb
dietary fibre 2 g2g dietary fibre
sugar 5 g5g sugar
chol 58 mg58mg chol
sodium 616 mg616mg sodium
potassium 524 mg524mg potassium
% RDI: -
calcium 33 calcium
iron 1414 iron
vit A 3636 vit A
vit C 77 vit C
folate 1010 folate
  • Preparation time: 30 minutes
  • Total time : 8 hours

For this recipe, order English-cut short ribs from the butcher, where the ribs are separated and cut into about 2-inch (5 cm) lengths. Serve with horseradish mashed potatoes. Shred any leftover meat to enjoy in a sandwich with the sauce as a dip.

Ingredients

  • 2 onions , thinly sliced2 onions, thinly sliced
  • 2 carrots , diced2 carrots, diced
  • 1 rib celery , diced1 rib celery, diced
  • 3 cloves garlic , minced3 cloves garlic, minced
  • 2 bay leaves 2 bay leaves
  • 2 tsp smoked paprika 2 tsp smoked paprika
  • 1-1/4 tsp salt 1-1/4 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 2 cups sodium-reduced beef broth 2 cups sodium-reduced beef broth
  • 1 can (440 mL) Guinness beer 1 can (440 mL) Guinness beer
  • 1/4 cup tomato paste 1/4 cup tomato paste
  • 1 tbsp Dijon mustard 1 tbsp Dijon mustard
  • 1 tbsp liquid honey 1 tbsp liquid honey
  • 3 lb beef simmering short ribs , trimmed3 lb beef simmering short ribs, trimmed
  • 3 tbsp all-purpose flour 3 tbsp all-purpose flour

Preparation

In slow cooker, combine onions, carrots, celery, garlic, bay leaves, paprika, salt and pepper.

Whisk together broth, beer, tomato paste, mustard and honey; pour into slow cooker. Submerge ribs in liquid.

Cover and cook on low until meat is tender enough to pull away from bone, 7 to 8 hours. Discard bay leaves. Skim off fat.

Whisk flour with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until slightly thickened, about 20 minutes.

Source : Canadian Living Magazine: February 2012

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