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Love me some slow-cooked fall-of-the-bone beef short ribs.... Some Stout Braised Beef Short Ribs and Colcannon!


Total time

195 minutes


  • ribs
  • 2 tablespoons canola oil
  • 2 pounds beef short ribs (4 long-cut ribs)
  • salt and freshly ground black pepper
  • 1 small Onion (chopped)
  • 1 stalk celery (chopped)
  • 4 cloves garlic (chopped)
  • 1 bottle (11.2-ounce) stout beer, such as Guinness
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 cup petite-cut baby carrots
  • colcannon
  • salt
  • 2 large russet potatoes (peeled and cubed)
  • 4 tablespoons butter
  • 2 cups kale (chopped)
  • 3 scallions (chopped)
  • 1 clove garlic (minced)
  • ½ cup heavy cream
  • freshly ground black pepper (to taste)


  1. RIBS
  2. Preheat oven to 325 degrees. Heat oil over medium-high heat in a Dutch oven. Pat ribs dry with a paper towel, then season with salt and black pepper. Sear the ribs well on all sides then transfer to a plate. Add the onion and celery and cook 3 to 5 minutes or until beginning to soften. Add the garlic and cook briefly, about 15 seconds.
  3. Reduce heat to low. Slowly add the beer then bring to a boil, scraping up any browned bits. Add the beef broth, tomato paste and the ribs back to the pot and bring to a simmer. Place aluminum foil or parchment paper over the pot first (to help minimize evaporation) then cover securely with the lid. Transfer to the oven and cook 2 hours.
  4. When the ribs have cooked for 2 hours, add the carrots. Cover securely again and cook another 45 minutes. Serve with colcannon.
  6. Boil the potatoes in salted water until tender. Drain.
  7. While the potatoes are cooking, heat butter in a skillet or saute pan over medium heat. Add the kale and scallion and cook 4 to 5 minutes or until wilted. Add the garlic and cook 15 seconds.
  8. Add the drained potatoes to the pan and mash well with a masher or process through a ricer. Stir in cream and salt and black pepper to taste.

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