LISTEN TO THE PODCAST
In celebration of this upcoming St. Patrick's Day, Tonia's Kitchen is honoring two great Irish-American traditions, ribs and beer! Chef Brian Houlihan with the Bia Bistro in Cohasset, Massachusetts told Tonia about his delicious recipe for braised short ribs. He starts with high quality beef short ribs, seasoned with salt, pepper rosemary, thyme and oregano. He then glazes the cooking pan with Guinness Stout beer! and a little red wine. He says his philosophy on cooking is to not overdue it, but present everything simply. That goes for beef, chicken and seafood. Use local ingredients and serve it alongside some hearty local vegetables. Find out more at the Bia Bistro website
4 lb. bone-in beef short ribs
5 Tbsp. vegetable oil
Salt and pepper
1 1/2 pt. chicken stock
8 oz. Guinness
3 oz. Port
1/2 lb. wild mushrooms, sautéed
1/2 lb. Spanish onions, sautéed
4 oz. butter
Directions:
Brown Short Ribs on all sides in vegetable oil using a heavy pot. Remove Short Ribs from pan and deglaze with Port and Guinness. Return to pan with chicken stock and let simmer a few minutes. Braise in 450° oven for 2-3 hours or until fork-tender. Remove from oven, skim fat from top and remove Short Ribs. Add Sautéed Mushrooms and Onions and reduce by half. Finish with salt, pepper and butter. Pour over Short Ribs.
