Sunday, March 15, 2015

Guinness Braised Short Ribs with Noodles
Serves 8
                                                                               prep time:  20 minutes
                                                                               cook time:  5 to 7 hours
                                                                               total time:   5 to 7 hours 20 minutes


4 pounds bon-in short ribs
Kosher or sea salt, to taste
freshly grated black pepper, to taste
1 tablespoon extra-virgin olive oil
1 medium yellow onion, roughly chopped
2 cups beef broth
1 ½ cup (1 bottle) Guinness Extra Stout
2 tablespoons brown sugar
½ teaspoon dried thyme
16 ounces baby carrots
2 tablespoons of tomato paste
1 tablespoon spicy brown mustard
4 tablespoons corn starch

1 pound egg noodles, prepared according to package instructions


brown the ribs:

1.  Blot the ribs dry with paper towels.  Sprinkle the ribs liberally with salt and black pepper on both sides.

2.  Heat the oil in a large non-stick skillet over medium-high heat.  Brown the ribs on all sides, in batches if necessary, about 8 to 10 minutes.  When thoroughly browned remove the ribs to you waiting slow cooker.

prepare the braising liquid:

Add the chopped onions and sauté for about 2 minutes stirring often.   Add the broth, 1 cup of the beer, the sugar and the thyme to the onions in the skillet and bring to a boil.  When the liquid comes to a boil pour it and the onions over the beef ribs in the slow cooker, cover and turn the slow cooker on to high.  Cook on High for 5 hours or on Low for 7 hours.

bring it all together:

1.  In a 1 cup measuring cup whisk together the remaining ½ cup of beer, ¼ teaspoon each of salt and black pepper and the tomato paste, brown mustard and corn starch.

2.  After the ribs have cooked for 3 ½ hours (for high) or 5 ½ hours (for low) add the baby carrots to the slow cooker, recover and continue cooking for the remaining 1 ½ hours.

finish the braise:

After the appropriate cook time is completed stir in the thickening mixture in the measuring to the slow cooker, replace the cover and cook 15 minutes more or until the sauce is thickened.  If the sauce does not thicken make a slurry of 1 tablespoon corn starch and 1 tablespoon cold water and stir it  into the sauce and cook another 15 minutes or until the sauce thickens.


Serve over buttered egg noodles.

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