Recipe by Damon Lee Fowler, featuring
Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend
Short ribs braised in stout is an Irish favorite that has become popular in Savannah not only during our infamous St. Patrick’s Day celebration but throughout the winter. Salt Table’s Shamrock Dust is the perfect pairing for stout-braised beef. Other great blend alternatives for this recipe are River Street Cobblestone Blend and of course All Round Good Grinder Blend.
- 4½ pounds (bone-in) beef short ribs
- Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend.
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 large yellow onion, peeled and diced small
- 2 medium carrots, peeled and diced small
- 2 large ribs of celery, strung and diced small
- 1 12-ounce bottle of Irish Stout
- About 3 cups beef broth or 1½ cups beef broth mixed with 1½ cups chicken broth
- 2-3 tablespoons minced flat-leaf parsley, for garnish
How to make it:
- Position a rack in the center of the oven and preheat the oven to 350° F. Wipe the ribs dry with paper towels and season with Shamrock Dust. Heat the oil and butter in a large, heavy-bottomed braising pan or Dutch oven over medium heat. Toss ribs in flour, shake off excess, and add them to the pan. Raise the heat to medium-high and brown them well on all sides, about 4-5 minutes. This can be done in batches if necessary. Transfer them to a rimmed sheet pan, plate, or platter.
- Lower the heat under the pan to medium and add the onion, carrot, and celery. Sauté, tossing, until softened and beginning to color. Sprinkle lightly with Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend and pour in the stout. Bring it to a boil, stirring and scraping to loosen the cooking residue, then return the ribs to the pan. Pour in enough stock to half-cover the ribs, cover, and set bake for 30 minutes.
- Lower the heat to 275 degrees and continue baking until the ribs are falling off-the-bone tender, about 3-4 hours more.
- Tip the pan and spoon off the excess fat. If the cooking liquid seems too thin, remove the ribs to a platter and put the pan over medium heat. Bring the liquid to a boil, adjust it to a lively simmer, and cook until it’s reduced and thick. Return the ribs to the sauce and let them rewarm. Sprinkle them with parsley and serve with mashed potatoes, Irish colcannon (mashed potatoes and greens), or crusty bread.