Guinness Braised Short Ribs I Made It

Guinness Braised Short Ribs

frankieanne 10 years ago
posted by Alexa586
Guinness Braised Short Ribs
This is one of those dishes that makes you close your eyes and say, "Oh my. This is soooo good" even though you aren't supposed to talk with your mouth full.
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Good4U 10 years ago said:

What a wonderful way to describe a good dish:) Awesome pic, Frankie! I bookmarked this one to try as it looks and sounds delish!

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NPMarie 10 years ago said:

This sounds like something Rick would just love:) I agree, awesome pic FA!!!

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chuckieb 10 years ago said:

LOVE your description as well FA! That's excellent! I don't care for beer at all, but I am willing to give it a try especially based on your most glowing report. This would be a great St. Patrick's day meal! (Your Avatar pic is most adorable as well I must say!)

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frankieanne 10 years ago said:

Thank you, ladies. It is exactly what I said. I ate the whole plate of food standing at my counter where I took the first bite. :) The leftovers have heated up nicely. I still have some.
Five more Guinness. So, you all probably know what will happen in the near future. :-D

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mommyluvs2cook 10 years ago said:

That looks great!
So I'm guessing we may see a few more Guinness threads popping up in here.... :)

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frankieanne 10 years ago said:

hehe Yep, that's probably what will happen. :-)

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pointsevenout 10 years ago said:

Ingredients collected for this recipe. But first I have to make the beef stock. Unfortunately my hair-brain brought back a pork butt roast instead of beef. So this recipe is screwed up even before it's started. : ( Hope it works out well.

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frankieanne 10 years ago said:

Does that mean you will use pork broth, pso? I'm not certain it is flavorful enough to counter the Guinness. Maybe you should up the mushrooms. I do know they add some flavor.
You found Guinness in the boonies? :-D

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pointsevenout 10 years ago said:

Made the stock using Oldgringo's Basic Boiled Beef Meat And Stock recipe. Of course I made it with pork instead of beef. Both pork and stock are in the fridge chilling for fat, bone and gristle removal tomorrow. And for shredding so I can make some beef burrito recipes which will turn out to be pork burritos. Can't review the recipe properly because, you know, I screwed up.
Will simmer the stock to reduce and intensify any flavor, then season it a little.

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frankieanne 10 years ago said:

So, it sounds like you are still doing the short ribs as well?

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pointsevenout 10 years ago said:

Short ribs needed some stock. This is the first step: making the stock. Yes I am going forward using pork stock for the short ribs. Boiling it down right now to intensify the flavor.
After reducing, no further seasoning needed. A step in the right direction.

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pointsevenout 10 years ago said:

Indeed the recipe turned out very well. Would have been even better with beef stock. But no problem using the pork stock. Mother liked it at first bite but she's a "trekie" for short ribs.
Braising liquid a little thin even after adding cornstarch. I'll add some more later and make it more like a gravy. No way was I lifting the short ribs out of the liquid without them breaking up.
Didn't know when to add the 'shrooms so I put them in after the onion sweated and before the carrot and celery went into the mix.
Was afraid of a sharp aftertaste because of the dark beer. One reason I don't drink dark beer anymore. But the rest of the ingredients seem to have mellowed it.
Mother doesn't know she's slurping beer so don't anybody tell her. Added pic.

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frankieanne 10 years ago said:

Yep, this is a good one. I'm glad you like it, pso, and that Mother couldn't tell there was beer in it. We won't tell. :) That's really great that the pork stock turned out well. Nicely done!

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pointsevenout 10 years ago said:

Took the left-over braising liquid, thickened it up and added rice with provolone and mozzarella to help draw out the remaining liquid. It turned into a very heavy stew. Served it up with crackers.
There still is a sharp taste at the end because of the beer but when warmed up it seems to go away.

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lovebreezy 10 years ago said:

I'm telling mom :-p

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