14 Oct OAKVILLE CABERNET PAIRING- IRISH BRAISED SHORT RIB
Irish Stout Braised Short Ribs
5 pounds boneless Beef short ribs
2 tablespoons olive oil
3 large yellow onions, sliced thin
2 tablespoons tomato paste
2 bottles of Irish stout
2 ½ cups chicken broth
2 bay leaves
2 teaspoons chopped thyme
2 tablespoons Tamari soy sauce
6 pitted prunes
Preheat oven to 350°.
Season beef with salt and pepper.
Heat a Dutch oven over medium high heat add oil and brown beef on all sides about five minutes.
Remove beef and drain off excess fat leaving one tablespoon, add in onions and lower heat to medium.
Cook onions until well browned stirring often, about 25-30 minutes. Add in tomato paste and cook for 2 minutes. Then add beef, beer, chicken broth, bay leaves, thyme, tamari, and prunes. Bring to a boil and cover tightly and place in oven. Cook for 2 ½ to 3 hours or until meat is fork tender.
Remove short ribs and skim off excess fat from juices and remove bay leaves. Use a stick blender to puree mixture. Slice beef and ladle sauce over.
We serve these delicious short ribs over creamy garlic potatoes with a side of sautéd haricot vert green beans.
Courtesy of Mark Caldwell, Executive Chef Davis Estates