2 Hour Irish Braised Short Ribs with Chive Mashed Potatoes


2 Hour Irish Braised Short Ribs with Chive Mashed Potatoes

Irish Braised Short Ribs with Chive Mashed Potatoes
Paired with 2019 Oakville Cabernet


Irish Stout Braised Short Ribs

5 pounds boneless Beef short ribs

2 tablespoons olive oil3 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.


Chef Recommends Serving these Short Ribs with:
Mashed Potatoes
Green Beans
Oakville Cabernet


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Courtesy of Mark Caldwell, Executive Chef Davis Estates