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Cozy Guinness Braised Short Ribs Recipe with Creamy Colcannon Mash

Guinness braised short ribs - featured image
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A comforting and hearty meal featuring tender Guinness-braised short ribs paired with a creamy, cabbage-infused colcannon mash. Perfect for cozy dinners with minimal hands-on time.

Ingredients

Scale
  • 3 lbs beef short ribs, bone-in
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 1/2 cups Guinness stout
  • 2 cups beef broth, preferably low sodium
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1 bay leaf
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 cups green cabbage, thinly sliced
  • 3 green onions, finely chopped
  • 4 tbsp unsalted butter, room temperature
  • 1/2 cup whole milk or cream
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 325°F (160°C). Pat short ribs dry and season generously with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Sear ribs in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
  3. Lower heat to medium. Add onions, carrots, and celery to the pot and cook for 5-7 minutes until softened. Add minced garlic and cook for 1-2 minutes.
  4. Pour in Guinness stout, scraping up browned bits from the pot. Add beef broth, thyme, and bay leaf. Stir to combine.
  5. Return short ribs to the pot, partially submerged in liquid. Cover with lid and braise in oven for 2.5 to 3 hours until meat is fork-tender.
  6. About 30 minutes before ribs finish, boil potatoes in salted water for 15-20 minutes. Add sliced cabbage in last 5 minutes.
  7. Drain potatoes and cabbage well. Return potatoes to pot, add butter, green onions, and warm milk or cream. Mash until creamy but slightly chunky. Season with salt and pepper.
  8. Remove ribs from pot. Strain braising liquid through fine sieve into saucepan, discard solids. Simmer liquid over medium heat for 10 minutes until slightly thickened. Adjust seasoning.
  9. Serve ribs over creamy colcannon mash and drizzle with thickened sauce. Garnish with fresh thyme or parsley if desired.

Notes

Use a good-quality Guinness like Guinness Draught for best flavor. For gluten-free, substitute Guinness with gluten-free stout or extra beef broth. Warm milk or cream before adding to mash for silky texture. Don’t skip searing to develop rich crust. Sauce can be thickened with cornstarch slurry if needed. Slow cooker method possible but searing adds better flavor.

Nutrition

Keywords: Guinness, short ribs, braised beef, colcannon mash, Irish comfort food, slow cooked, creamy potatoes

Find it online: https://yumnode.com/cozy-guinness-braised-short-ribs-recipe-with-creamy-colcannon-mash-made-easy/