Guinness-Braised Beef Short Ribs, Drunken Prunes, Cipollini Onions, and Root Vegetables Recipe

Guinness-Braised Beef Short Ribs, Drunken Prunes, Cipollini Onions, and Root Vegetables Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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.


Calories per serving:

1,351 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 95g 147%
  • Carbs 89g 30%
  • Saturated 36g 181%
  • Fiber 16g 63%
  • Sugars 49g
  • Monounsaturated 47g
  • Polyunsaturated 5g
  • Protein 41g 81%
  • Cholesterol 162mg 54%
  • Sodium 1,886mg 79%
  • Calcium 237mg 24%
  • Magnesium 125mg 31%
  • Potassium 1,999mg 57%
  • Iron 6mg 31%
  • Zinc 8mg 54%
  • Phosphorus 530mg 76%
  • Vitamin A 422µg 47%
  • Vitamin C 136mg 226%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 8mg 41%
  • Vitamin B6 1mg 73%
  • Folic Acid (B9) 184µg 46%
  • Vitamin B12 5µg 91%
  • Vitamin E 3mg 17%
  • Vitamin K 75µg 93%
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