Guinness-Braised Short Ribs

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2012

Ingredients

  • 2 onions thinly sliced
  • 2 carrots diced
  • 1 rib celery diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups sodium-reduced beef broth
  • 1 can Guinness beer
  • 1/4 cup tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon liquid honey
  • 3 lbs beef simmering short ribs trimmed
  • 3 tablespoons all-purpose flour

Method

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.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 616 mg
  • Sugars 5 g
  • Protein 19 g
  • Calories 367.0
  • Total fat 27 g
  • Potassium 524 mg
  • Cholesterol 58 mg
  • Saturated fat 12 g
  • Total carbohydrate 13 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Guinness-Braised Short Ribs

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