Guinness Beef Ribs Food

SLOW COOKER GUINNESS BEEF RIBS

Steps:

• Add chopped onion and garlic with olive oil in your slow cooker on the saute setting, allow to cook for a few minutes.
• Add ribs on top of onions and season them with sea salt and black pepper.
• Add in all of the remaining ingredients, turning your slow cooker to low.
• Cover and cook on low for 7-8 hours or on high for 4 hours.
• When ribs are done, remove them from the slow cooker pouring sauce from the slow cooker into a saucepan.
• Pour off excess grease from liquid and reduce liquid in the saucepan over high heat until the sauce has thickened slightly.
• Serve sauce over ribs and enjoy!

BEEF AND GUINNESS STEW

Steps:

• Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
• Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
• Lower heat to medium. If the pot is looking dry, add oil.
• Cook garlic and onion for 3 minutes until softening, then add bacon.
• Cook until bacon is browned, then stir through carrot and celery.
• Add flour, and stir for 1 minute to cook off the flour.
• Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
• Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
• Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
• Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
• Serve with creamy mashed potatoes!!

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

GUINNESS BRAISED SHORT RIBS

Steps:

• Preheat oven to 350°F.
• Season short ribs generously with salt and pepper. Coat your pot with canola oil and pan sear short ribs in batches. When the meat is seared to an amber brown colour, transfer to a roasting pan. In the same pot, sauté carrots, onions and celery for 5 to 8 minutes then transfer to the roasting pan. Add two cans of Guinness® Draught to deglaze the pot over medium heat. Pour this liquid over the short ribs in your roasting pan.
• Add beef stock, tomato juice and fresh thyme to the roasting pan and cover tightly with foil. Place meat into preheated oven and braise for 2-2.5 hours. The short ribs will slightly pull away from the bone when cooked. Ribs vary in size so cook times may differ.
• Remove short ribs from the roasting pan and transfer to a plate to rest. Strain the remaining liquid and divide in half. Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.
• When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes. Spoon sauce reduction over the short ribs and serve.

GUINNESS BEEF

Steps:

• Chop onions, crush garlic and slice carrots and potatoes, do not skin.
• Cut meat into small chunks.
• Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
• Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
• Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
• Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan.
• Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving. Great the next day.

GUINNESS PORK RIBS

Steps:

• Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
• Preheat oven to 350 degrees.
• Wrap ribs in a double layer of foil. Place ribs in the oven and bake about 1 hr and 30 mins.
• Combine the glaze ingredients. Reserve half of the glaze for later. Apply the other half of the glaze generously on the ribs. Bake unwrapped for an additional 30 mins.
• Allow ribs to rest for 15 mins before serving. Drizzle with additional glaze if desired.

GUINNESS BEEF RIBS

Steps:

• ---To Prepare The Ribs---.
• In a large bowl, whisk together the Guinness, onion, 4 fluid ounces soy sauce, brown sugar, sesame oil, and 3 tablespoons minced garlic.
• Place the ribs in a glass baking dish and pour the marinade over them.
• Cover and refrigerate overnight.
• ---To Prepare The Glaze---.
• In a medium bowl, whisk together the honey, 2 fluid ounces soy sauce, parsley, 1 tablespoon garlic, and pepper.
• ---Fire Up The Grill---.
• Remove the ribs from the marinade and place them on the grill over medium coals.
• Grill until cooked through, turning occasionally, about 10-15 minutes.
• Brush with the glaze and cook 1 minute per side.
• Serve with the remaining glaze.

BEEF AND GUINNESS SHORT RIBS

Steps:

• Preheat the oven to 380 degrees F.
• In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
• Serve with a fresh green salad or on top of mashed potatoes, if desired.