Snow was on the way. Braised short ribs, yes? Yes.
So I know you are absolutely not supposed to try a new recipe when you have people coming over for dinner, but I couldn’t resist trying out this Williams-Sonoma recipe for Stout Braised Short Ribs. First, we own quite an impressive collection of Williams-Sonoma cookbooks and almost all the recipes we’ve used from them have been amazing (….especially the brownies and lemon squares in the Kids Cookies book). Second, one of the best smoked briskets my dad ever made was when Mike’s parents visited our house to meet my parents for the first time. I guess if it hadn’t worked out we would have just ordered pizza, but the point is that it was amazing! So there, justification established (sort of).
In traditional braising fashion, the first step was to brown the short ribs on all sides to give them a slight crust.
Next, the sweating of the onions, garlic and celery.
And then the star ingredient – Guinness!
“Brewed in Dublin” I see. As true as this may be, the best Guinness I’ve ever had – and actually the only time I actually finished an entire Guinness myself – was at the actual Guinness factory in Dublin, Ireland. Sure, it was super touristy, but we got to pour our own perfect glass of Guinness.
Wow, I can’t believe that was almost two years ago . . .
Anyway, back on topic – these short ribs came out beautifully! The meat just flaked apart and melted in your mouth. I don’t know what could have been more comforting on a cold snowy night in January.
I did make some mashed potatoes to soak up the juices, but I forgot to add them before I took this picture. The only thing I would say is to make sure you add enough salt to this recipe. I salted the short ribs before I browned them, and I did add some more salt along the way, but I tend to under salt things and I definitely could have added a bit more in this case. Also, next time I might add some carrots for extra sweetness!
In conclusion, this recipe was awesome, and I was luckily safe in trying this out for the first time with guests. I will absolutely be using this recipe again, maybe around St. Patrick’s Day with some Colcannon!