- Agoston Haraszthy born (1812)
Guinness-Braised Beef Short Ribs, Drunken Prunes, Cipollini Onions, and Root Vegetables Recipe
For the beef:
- 1 ¾-2 pounds (800 grams) short ribs, cut into 3-4 inch chunks
- Sea salt, preferably Maldon
- Freshly ground black pepper
- 1 teaspoon plus 1 tablespoon (20 grams) flour
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 medium carrot, diced
- 1 ¼ cups (300 milliliters) Guinness
- ¾-1 cup (200 milliliters) brown beef stock
- 3 oranges, 2 juiced and 1 cut in half
- 2 bay leaves
- 6 sprigs thyme
For the garnish:
- 12 pitted prunes
- 1 cup (250 milliliters) Guinness
- 12 cipollini onions
- Olive oil
- ½ head celery root, peeled and cut into bite-sized chunks
- 2 carrots, peeled and cut on the bias into bite-sized pieces
- 2 tablespoons lightly-packed flat-leaf parsley leaves
- Mashed potatoes, for serving
Fork-tender short ribs are paired with sweet, Guinness-soaked prunes, roasted cipollini onions, and hearty roasted vegetables in this dish from Wade Murphy, executive head chef at The Lodge at Doonbeg, in County Clare, Ireland. A modern interpretation of traditional meat and potatoes, it’s one of his favorite dishes to make this time of year.
Making the short ribs a day in advance and storing them in a refrigerator allows you to skim off the fat easily, with a spoon, the next day. — Allison Beck
For the beef:
Preheat your oven to 325 degrees Fahrenheit/170 degrees Celsius.
Season the ribs with salt and pepper. Then toss them in the flour to coat. Heat the oil in an ovenproof casserole dish, and then brown the short ribs evenly on all sides. Remove from the pan and then set aside.
Lower the heat and cook the onion and carrot until softened and just slightly brown.
Add the Guinness to the hot pan and bring to a simmer. Add the stock, orange juice, bay leaves, thyme, and the halved orange.
Add the ribs back to the liquid ensuring that the liquid just covers the meat. If needed, add a little more stock. Bring the pan to a simmer.
Cover the casserole dish and place in the oven for 2 ½-3 hours. The meat should be falling off the bone.
Remove from the oven and allow the mixture to cool. Remove the vegetables, bay, and halved orange, and strain the liquid into another pot. Add the ribs to the strained liquid and set aside. If making the ribs in advance, now let the ribs cool to room temperature, wrap the pot well, and chill overnight. You will be able to skim off the solidified fat the next day. Otherwise, you will want to skim off the fat that will rise to the surface as the ribs sit.
An hour before serving, begin to reheat the ribs in their cooking liquid.
For the garnish:
The day you wish to serve the short ribs, start soaking the prunes in the Guinness in the morning, so they have a couple of hours to rehydrate. While the ribs warm, prepare the rest of the garnish.
Toss the cipollini onions in olive oil, salt, and pepper and roast in the oven until soft. Once they cool, peel off the outer skin. Bring a pot of salted water to a boil over high heat. First cook the celery root in the water until it's tender, about 8-10 minutes, then cool in an ice bath. In the same water, cook the carrots until they are until tender, about 5-10 minutes, and cool in ice water.
Once the meat and sauce are warm, add the soaked prunes, cipollinis, celery root, and carrot. Check the seasoning and plate into four tureens. Garnish with the parsley leaves and serve with a side of creamy mashed potatoes.