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Tender Guinness Braised Short Ribs Recipe with Easy Creamy Colcannon Mash

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A comforting Irish-inspired dish featuring fall-off-the-bone tender short ribs braised in Guinness stout, paired with creamy colcannon mash made from Yukon Gold potatoes, cabbage, and scallions.

Ingredients

Scale
  • 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper, to season generously
  • 2 tablespoons vegetable oil or canola oil
  • 1 large onion, roughly chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 4 cups finely chopped green cabbage or savoy cabbage
  • 3 scallions, thinly sliced
  • 4 tablespoons unsalted butter, divided
  • ½ cup whole milk or heavy cream
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the short ribs dry and season generously with salt and pepper on all sides.
  3. Heat vegetable oil in a Dutch oven over medium-high heat. Sear short ribs in batches for 3-4 minutes per side until deep brown. Remove and set aside.
  4. Drain excess fat from the pot, leaving about a tablespoon for sautéing.
  5. Add chopped onion, carrots, and celery to the pot. Cook for about 5 minutes until softened and slightly caramelized. Add garlic and cook for another minute until fragrant.
  6. Pour in Guinness and scrape the bottom of the pot to deglaze. Simmer for 3-4 minutes to reduce slightly.
  7. Stir in tomato paste, beef broth, thyme, and bay leaves. Return short ribs to the pot, nestling them into the liquid and veggies. Ensure liquid covers about halfway up the ribs.
  8. Cover the pot and transfer to the oven. Braise for 3 to 3½ hours until ribs are fall-off-the-bone tender. Check halfway through and spoon sauce over ribs.
  9. While ribs braise, bring a large pot of salted water to a boil. Add potatoes and cook for 15-20 minutes until fork-tender.
  10. In the last 5 minutes of potato cooking, steam chopped cabbage in a steamer basket or colander over boiling water until tender but bright green.
  11. Drain potatoes and cabbage well. Return potatoes to pot and mash with butter and warm milk or cream until smooth and creamy.
  12. Fold in steamed cabbage and sliced scallions. Season with salt and pepper to taste.
  13. Remove ribs from oven, discard thyme sprigs and bay leaves. Skim fat from sauce if desired and spoon sauce over ribs before serving.

Notes

Use Yukon Gold potatoes for creamy mash. Warm butter and milk before adding to potatoes to avoid gummy texture. Steaming cabbage keeps it bright and flavorful. Searing ribs well is crucial for flavor. Slow braise at low temperature ensures tender meat. Sauce can be reduced on stovetop if too thin. Substitute Guinness with gluten-free stout or beef broth with Worcestershire sauce for gluten-free version. Vegetarian version uses portobello mushrooms or seitan with vegetable broth.

Nutrition

Keywords: Guinness, short ribs, braised beef, colcannon mash, Irish recipe, comfort food, slow braise, creamy potatoes

Find it online: https://blixfood.com/tender-guinness-braised-short-ribs-recipe-with-easy-creamy-colcannon-mash/