Indulge in the hearty and comforting flavors of Guinness Braised Short Ribs that are sure to melt in your mouth. Slowly cooked with a blend of stout, beef broth, and fresh herbs, these ribs are infused with an incredible depth of flavor that comes from Marie's Garlic Habanero Pepper Sauce. The meat is so tender that it falls off the bone, making every bite a truly delightful experience.
Short Ribs with Guinness and Marie Sharp’s Garlic Habanero Pepper Sauce
- 1 tablespoon canola oil
- 2 pounds boneless short ribs
- Salt and black pepper to taste
- 2 cans Guinness Draught
- 2 cups beef broth
- 3 large carrots, cut into large chunks
- 2 onions, quartered
- 2 stalks celery, cut into large chunks
- 8 cloves garlic, peeled
½ cup Marie Sharp’s Garlic Habanero Pepper Sauce
- 2 bay leaves
- ½ cup chopped parsley
- 2 cloves garlic, minced
- Grated zest of 2 oranges
- Heat the oil in a large skillet or sauté pan over high heat.
- Season all sides of the ribs with salt and pepper.
- Cook them until a rich brown crust develops on the outside.
- Remove the ribs and place in a slow cooker.
- While the pan is still hot, add the beer and scrape up any bits stuck to the bottom with a wooden spoon.
- Pour the beer over the short ribs.
- Add the broth, carrots, onions, celery, garlic, hot sauce, and bay leaves to the short ribs and set the slow cooker to high.
- Cook for 4 hours, until the beef is tender and nearly falling apart.
- Discard the bay leaves.
- If using gremolata, mix the parsley, garlic, and orange zest.
- Serve the beef (along with some of the reduced sauce) over mashed potatoes (colcannon).
- Sprinkle with the gremolata (if using). Enjoy.