Stout Braised Beef Short Ribs and Colcannon
From a Chef's Kitchen
Love me some slow-cooked fall-of-the-bone beef short ribs.... Some Stout Braised Beef Short Ribs and Colcannon!
- 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
- 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)
- 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.
- 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.
- When the ribs have cooked for 2 hours, add the carrots. Cover securely again and cook another 45 minutes. Serve with colcannon.
- Boil the potatoes in salted water until tender. Drain.
- 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.
- 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.