Guiness beef ribs

Guinness beef ribs with colcannon mash


AuthorNadine TaylorCategory, , DifficultyIntermediate

Happy St.Patrick's Day! Have you ever cooked with Guinness? It lends itself extremely well to cooking, especially when paired with beef, giving it a great depth of flavour.

Guinness is also surprisingly low in calories - with 155 calories per 440ml, compared to 127 calories per 440ml can of Bud Light, it can also be a good choice for a night out, or if you've any left after cooking. Chef privilege and all that.

This recipe for Guinness beef ribs with colcannon mash is a moreish and incredibly indulgent dish which takes a bit of time but is 100% worth it. Perfect for weekend cooking, give this a go this weekend instead of your Sunday roast.

Guiness beef ribs
Yields4 Servings
Prep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins
 1 tsp olive oil
 1 kg beef ribs
 1 medium onion
 2 medium carrots
 2 celery sticks
 440 ml Guinness
 500 ml beef stock
 1 bay leaf
 1 sprig of rosemary
 salt and pepper
 600 g white potatoes
 100 ml semi-skimmed milk
 1 tbsp horseradish sauce
 200 g savoy cabbage
1

Pre-heat the oven to 140 degrees. Rub the olive oil into each beef rib and place in an ovenproof dish on a medium heat on the hob. While the ribs are caramelising, finely chop all the vegetables. Brown the ribs on each side and remove from pan. Ideally the darker you caramelise the ribs the more flavour you will get, so don’t move the ribs about too much when they are browning.

2

In the pan gently soften the vegetables along with a bay leaf and a sprig of rosemary for about 5 minutes. Once softened pour in the Guinness and bring to the boil. Next, add the beef stock and return the ribs to the pan.

3

Cover the pan of ribs and place in the oven for about 4 hours, turning every hour or so. The longer you leave them the softer the ribs will be.

4

While the ribs are cooking, make the colcannon mash by peeling the potatoes, then boil in water for about 20 to 25 minutes depending on the size of the potato. To see if they're done, stick a knife in the potato and if it falls off the knife they are ready.

5

Finely chop the cabbage and steam for around 8 minutes until cooked.

6

Mash the potatoes so that they are smooth, add the milk and horseradish and the cooked drained cabbage and mix together.

7

Once the ribs are cooked, remove from pan and heat the gravy on the hob, reducing the liquid by half. You can blitz the gravy and vegetables in a blender if you prefer a smoother gravy. Season with salt and pepper and serve the ribs on top of the colcannon mash with lashings of rich Guinness gravy.

Ingredients

 1 tsp olive oil
 1 kg beef ribs
 1 medium onion
 2 medium carrots
 2 celery sticks
 440 ml Guinness
 500 ml beef stock
 1 bay leaf
 1 sprig of rosemary
 salt and pepper
 600 g white potatoes
 100 ml semi-skimmed milk
 1 tbsp horseradish sauce
 200 g savoy cabbage

Directions

1

Pre-heat the oven to 140 degrees. Rub the olive oil into each beef rib and place in an ovenproof dish on a medium heat on the hob. While the ribs are caramelising, finely chop all the vegetables. Brown the ribs on each side and remove from pan. Ideally the darker you caramelise the ribs the more flavour you will get, so don’t move the ribs about too much when they are browning.

2

In the pan gently soften the vegetables along with a bay leaf and a sprig of rosemary for about 5 minutes. Once softened pour in the Guinness and bring to the boil. Next, add the beef stock and return the ribs to the pan.

3

Cover the pan of ribs and place in the oven for about 4 hours, turning every hour or so. The longer you leave them the softer the ribs will be.

4

While the ribs are cooking, make the colcannon mash by peeling the potatoes, then boil in water for about 20 to 25 minutes depending on the size of the potato. To see if they're done, stick a knife in the potato and if it falls off the knife they are ready.

5

Finely chop the cabbage and steam for around 8 minutes until cooked.

6

Mash the potatoes so that they are smooth, add the milk and horseradish and the cooked drained cabbage and mix together.

7

Once the ribs are cooked, remove from pan and heat the gravy on the hob, reducing the liquid by half. You can blitz the gravy and vegetables in a blender if you prefer a smoother gravy. Season with salt and pepper and serve the ribs on top of the colcannon mash with lashings of rich Guinness gravy.

Guinness beef ribs with colcannon mash

Nadine Taylor
[email protected]
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