Guinness-Braised Short Ribs with Creamy Polenta

Alright, let's get cooking!

Guinness-Braised Short Ribs with Dreamy Polenta

Ever had those days where you just need a big hug in food form? honestly, these guinness-braised short ribs with creamy polenta are exactly that.

I'm talking fall-off-the-bone tender beef swimming in a rich, dark sauce. this isn't just comfort food; it's an experience.

A Bit About These Bad Boys

Braised short ribs are a classic for a reason. they're pure latin food deliciousness! while i'm using guinness braised short ribs for that distinctive flavour, braising is a cooking method with global roots.

We will be adapting that to make some amazing hispanic food . the low and slow cooking turns tough cuts of meat into melt-in-your-mouth goodness.

This recipe is a medium difficulty, taking around 4-4. 5 hours, so you need to plan ahead, and it should serve 4-6 hungry bellies.

Why You'll Love This Recipe

The star here is undoubtedly the tender beef. did you know that beef can be a great source of iron and protein? these ribs braised in guinness are perfect for a special occasion like st.

Patrick's day! what makes these ribs special? the rich, malty flavour of guinness stout beer. it's what elevates them from just braised ribs to something truly unforgettable.

We all love mexican dishes but this is a step up.

Now, let's talk about the polenta. I love me a good Polenta recipe creamy , it offers a delightfully smooth base. The polenta soaks up all that delicious braising sauce.

Alright, let's dive into what you'll need for this glorious Guinness-Braised Short Ribs with Creamy Polenta combo. Think of this as your shopping list and prep station all rolled into one.

Guinness-Braised Short Ribs with Creamy Polenta Recipe Card

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Preparation time:30 Mins

Cooking time:03 Hrs 30 Mins

Servings:4-6 servings

Ingredients:

• 2.5 lbs (1.1 kg) Bone-in beef short ribs, about 2-3 inches thick
• 2 tablespoons (30 ml) Olive oil, extra virgin
• 1 large Yellow onion, chopped (about 1.5 cups)
• 2 medium Carrots, peeled and chopped (about 1 cup)
• 2 stalks Celery, chopped (about 1 cup)
• 4 cloves Garlic, minced
• 2 tablespoons (30 ml) Tomato paste
• 1 bottle (11.2 oz / 330 ml) Guinness Stout (or other dark stout)
• 1 cup (240 ml) Beef broth, low sodium
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 1 Bay leaf
• 1 tablespoon (15 ml) Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 2 tablespoons (30 ml) All-purpose flour (for dredging)
• 4 cups (960 ml) Water
• 1 teaspoon (5 ml) Salt
• 1 cup (160 g) Polenta (coarse ground cornmeal)
• 1/2 cup (120 ml) Heavy cream
• 1/4 cup (57 g) Butter, unsalted
• 1/2 cup (50 g) Grated Parmesan cheese

Instructions:

• Pat short ribs dry with paper towels. Season generously with salt and pepper. Dredge in flour, shaking off excess. Rest on a wire rack after dredging for even browning.
• Heat olive oil in Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides. Remove ribs and set aside.
• Add onion, carrots, and celery to the pot and sauté until softened, about 8-10 minutes. Add garlic and tomato paste; cook for 1 minute more.
• Pour in Guinness stout, scraping up any browned bits from the bottom of the pot. Add beef broth, rosemary, thyme, bay leaf, and Worcestershire sauce. Bring to a simmer.
• Return short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring back to a simmer, then cover and transfer to a preheated 325°F (160°C) oven (or keep on stovetop on the lowest setting). Braise for 3-3.5 hours, or until the ribs are fork-tender.
• Bring water and salt to a boil in a medium saucepan. Gradually whisk in the polenta, whisking constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, for about 25-30 minutes, or until the polenta is creamy and thickened. Stir in heavy cream, butter, and Parmesan cheese until melted and smooth.
• Remove short ribs from the braising liquid and shred the meat with two forks. Discard bones and herbs.
• If desired, strain the braising liquid and return it to the pot. Simmer over medium heat until reduced to a desired consistency.
• Spoon creamy polenta into bowls. Top with shredded short ribs and drizzle with the braising sauce. Garnish with fresh parsley, if desired.

Nutrition Facts

Calories:650-750

Fat:35-45g

Fiber:3-5g

Recipe Info

Category:Main Course

Cuisine:Irish-Italian

Ingredients & Equipment: Getting Started

Main Ingredients

We're talking proper comfort food here, so let's get the good stuff! the quality of your ingredients really shines through.

This isn't a competition, lets make this a beef birria recipe to remember for generations.

For the Short Ribs:

• Beef Short Ribs: 2.5 lbs (1.1 kg) , bone-in, about 2-3 inches thick. You want them nicely marbled, not too fatty. Look for a good red color.
• Olive Oil: 2 tablespoons (30 ml) , extra virgin because, well, why not?
• Yellow Onion: 1 large , chopped (around 1.5 cups).
• Carrots: 2 medium , peeled and chopped (about 1 cup).
• Celery: 2 stalks , chopped (about 1 cup).
• Garlic: 4 cloves , minced.
• Tomato Paste: 2 tablespoons (30 ml) . Adds richness.
• Guinness Stout: 1 bottle (11.2 oz / 330 ml) . The star of the show, honestly.
• Beef Broth: 1 cup (240 ml) , low sodium.
• Fresh Rosemary: 2 sprigs .
• Fresh Thyme: 2 sprigs .
• Bay Leaf: 1 . Don't forget to fish it out later.
• Worcestershire Sauce: 1 tablespoon (15 ml) . Adds a bit of umami.
• Salt and Black Pepper: To taste. Season generously!
• All-Purpose Flour: 2 tablespoons (30 ml) , for dredging.

For the Creamy Polenta:

• Water: 4 cups (960 ml) .
• Salt: 1 teaspoon (5 ml) .
• Polenta: 1 cup (160 g) (coarse ground cornmeal).
• Heavy Cream: 1/2 cup (120 ml) .
• Unsalted Butter: 1/4 cup (57 g) .
• Grated Parmesan Cheese: 1/2 cup (50 g) . This polenta recipe creamy will become a personal favorite!.

Seasoning Notes

Don't be shy. Latin food isn't afraid of spices, though this recipe sticks to basics.

• Essential spice combo: Rosemary and Thyme. These are your backbone. They bring out the richness of the beef.
• Flavor enhancer: Worcestershire. A little goes a long way! It gives depth.
• Substitution option: If you don't have rosemary, use dried oregano. Works in a pinch!

Equipment Needed

No fancy gadgets here. This is all about comfort, innit?

• Dutch oven: This is key! Or a heavy-bottomed pot with a lid.
• Tongs: For flipping those ribs without making a mess.
• Cutting board: Obvious, but worth mentioning.
• Chef's knife: A good knife makes everything easier.
• Large bowl: For dredging the ribs.
• Whisk: For lump-free polenta.

Seriously, that's it. The Mexican dishes , or even Hispanic Food , you see made can look intimidating, but it's achievable!

Common household alternatives:

Don't have a dutch oven? a large, oven-safe pot with a tight-fitting lid works too. or even two normal pots if you are working in a small kitchen, or trying to cook for more people.

Now you are ready! Let's get cooking! This is your entry point to a really tasty Beer braised beef dish!

Alright, let's dive into making some seriously comforting food. we're talking guinness-braised short ribs with creamy polenta. honestly, is there anything better on a chilly evening? this isn't just some fancy-pants restaurant dish.

This is hug-in-a-bowl level goodness, perfect after a long day. speaking of days, did you know that it takes approximately 3-3.

5 hours to braise short ribs.

Cooking Method: Braising Like a Boss

Braising! sounds posh, right? nah. it's basically searing your meat then letting it simmer slowly in liquid. think irish stew variations but with a bit more finesse.

It's how grandma made mexican dishes so delicious. also the perfect way to approach beef birria recipe , or even a polenta recipe creamy .

Prep Steps: Get Your Sht Together

• Essential mise en place : Chop your onion, carrots, and celery. Mince that garlic! Get everything prepped. Honestly, it saves so much time.
• Time-saving organization tips: Use little bowls for your chopped veggies. Having everything ready to go makes cooking way less stressful.
• Safety reminders: Don't overcrowd the pan when searing. Hot oil splatters, mate!

Step-by-Step: Let's Get Cooking!

1. Pat 2.5 lbs of bone-in short ribs dry and season generously. Dredge in 2 tablespoons of all-purpose flour.
2. Sear those bad boys in 2 tablespoons of olive oil in a Dutch oven. Get them browned on all sides. Then, set aside for 30 mins.
3. Sauté 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks for 8- 10 minutes . Add 4 cloves minced garlic and 2 tablespoons tomato paste. Cook for another minute.
4. Pour in 1 bottle (11.2 oz) of Guinness and scrape up the browned bits. Add 1 cup beef broth, 2 sprigs rosemary, 2 sprigs thyme, 1 bay leaf, and 1 tablespoon Worcestershire sauce. Simmer that thing.
5. Return the ribs, cover, and braise in a 325° F ( 160° C) oven for 3-3. 5 hours , or until fork-tender.
6. While the ribs braise, cook 1 cup of polenta in 4 cups of boiling water according to package directions. Stir in 1/2 cup heavy cream, 1/4 cup butter, and 1/2 cup Parmesan cheese.
7. Shred short ribs, removing bones and herbs. If needed, reduce the braising liquid to concentrate the flavours.
8. Serve shredded ribs over creamy polenta, topped with braising sauce.

Pro Tips: Level Up Your Game

• Expert Technique: Let the seared ribs rest on a wire rack for 30 minutes before braising. Helps the meat stay extra juicy!
• Common Mistake: Don't skip the searing! It builds flavour like you wouldn't believe, almost turning it into the perfect Latin food .
• Make-Ahead Option: Braise the ribs a day ahead. The flavors develop overnight, making them taste even better.

Honestly, this is one of those mexican food recipes authentic enough to impress your mates, but easy enough to tackle on a weekend.

Enjoy those guinness braised short ribs ! you've earned it.

Right, let's dive into the nitty-gritty of these Guinness braised short ribs after you've slaved away in the kitchen. We're talking Beef Birria Recipe level deliciousness! Honest to god, these tips will take your meal from good to Oh my gosh!

Recipe Notes: Elevating Your Rib Game

Serving Suggestions: Plating Like a Pro

Presentation matters, doesn't it? after all this work, you don't want to just plop it on a plate. for these mexican dishes , try serving the beef birria recipe over a bed of that creamy polenta recipe creamy , swirling it for a fancy effect.

A sprinkle of fresh parsley can really brighten things up. for sides, how about some roasted root veggies? they're sweet and earthy, a perfect counterpoint to the rich stout braised ribs.

Or, if you're feeling fancy, a crisp green salad with a light vinaigrette cuts through the richness beautifully. to drink? a pint of guinness (duh!), a robust red wine, or even a latin food inspired margarita would be top-notch.

Storage Tips: Keepin' it Fresh

Leftovers? if you're lucky! fridge-wise, these babies will last up to 3 days. just make sure they're in an airtight container.

Fancy freezing? you can freeze the short ribs (and the sauce separately) for up to 2 months. thaw them overnight in the fridge before reheating.

For reheating the ribs, a low oven is best to prevent drying them out.

Variations: Mix it Up!

Want to add a bit of spice? throw in a pinch of red pepper flakes into the braising liquid. boom! want to keep it gluten-free ? use gluten-free flour for dredging and double-check that your beef broth and worcestershire sauce are gluten-free too.

Swap out ingredients like carrots for parsnips.

Nutrition Basics: Guilt-Free Grub

Okay, let's get real. these irish stew variations are indulgent, but they've got good stuff too. you're looking at roughly 650-750 calories per serving, packed with protein.

You also get some good iron from the beef and fibre. they are not hispanic food without any spice!, but they also have a good amount of fat, so maybe skip the extra helping of polenta, yeah? remember, it's all about balance! key health benefits? the protein will keep you feeling full and the slow cooking tenderizes the meat making it easier to digest.

Alright, there you have it! everything you need to know to make these guinness braised short ribs a smashing success.

Don't be scared to experiment and have a bit of fun! cooking should be enjoyable, even if things don't always go perfectly.

Just remember: practice makes perfect, and even mistakes can lead to something delicious! now get cooking and enjoy some truly authentic mexican food recipes flavours!