Here’s a one-pot, comfort dish to get your St. Pat’s green on, Guinness style. There’s a lot of veggies in it, but we’re simply calling it Guinness Braised Short Ribs.
Guinness Braised Short Ribs
The prep time for this beauty is about 30 minutes while the rest is mostly set-it-and-forget-it. My easy instructions take you through the simple process of braising.
Let’s talk about that for a sec.
To braise simply means to combine two cooking methods, i.e., dry and moist heat.
To do this, we briefly sear the protein in oil (dry heat) to brown the surface, then roast it in a pot with liquid (moist heat) for a few hours or more, aka pot roast.
I never like to overcook the veggies so, for this dish, I sauté them early on, set them aside, and add them later. And notice we’re not sauteeing the butternut squash at all…it just goes in raw with the sauteed veggies.
For the sake of planning, you should estimate 3-4 hours total time for prep and cooking, but remember this is mostly passive cooking. So you’re free to go shamrock hunting while this beauty is in the oven.
Can’t wait for you to enjoy this melt-in-your-mouth, short rib feast.
Since we’re in the spirit, go check out my Guinness Chili recipe too! There’s another stouty winner that goes from stove-to-table in about an hour
Here’s a big Guinness cheers to St. Pat’s, comfort food, and always, to your health!
About my recipes: MORE plant, LESS animal...that's my jam.
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