Guinness Beer Prime Rib Food

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.

BRAISED PORK RIBS WITH GUINNESS BEER

Steps:

• GUINNESS MARINADECut coarsely the vegetables for the marinade. Pour the vegetables into a container with a lid Big enough to contain also the meat. Add the spices and Guinness beer , and mix well. Now, massage the meat with olive oil and dive it into the marinade. Let's make sure that the meat is completely submerged by the beer and close the container with the lid. If you have not a lid, seal it with plastic wrap. Marinade the ribs into the fridge from 6 to 24 hours.
• STIR-FRY THE VEGETABLESCut coarsely onion, carrots and celery. Peel and crush the clove of garlic. Pour the oil in a dutch oven by the enamel finish, then add the vegetables and the sprig of rosemary. Stir-fry the vegetables until they are soft and translucent, then pull out from the pot and let's put aside.
• ROAST THE MEATFilter the marinade, save the liquid and eliminate the vegetables. Roast the meat into the dutch oven over high heat, a few pieces at a time. Stir-fry the pork ribs to roast all sides.
• BRAISED PORK RIBSWhen the meat is golden brown, pull out from the pot, then add a few tablespoons of liquid from the marinade and combine with the tomato paste. Add the stir-fried vegetables and the pork ribs. Cook a few more minutes, stirring, then add the rest of the liquid marinade. Cook over medium heat until the pot roast reaches a temperature between 160 and 190 ° F, then cover the dutch oven with the lid, and lower the heat. After 30 minutes, check the temperature and, in case, fix the flame. If you not have a cooking thermometer, consider that the pot roast have to gently bubbling. Cook the pork ribs 4 hours after starting bubbling.
• BROWN SAUCEWhen the meat starts detaching from the bone, pull out the pork ribs and store warm. Eliminate any remaining bones and blend the cooking liquid with vegetables. Pour the sauce again into the dutch oven, add 1 tsp cornstarch and cook over medium heat, until the sauce will be concentrated at least half. When the sauce is thick at the right point, add salt, turn off the heat and add the pork ribs. Store the meat in the sauce until ready to serve, then we heat it all over low heat, complete with a dash of black pepper and bring the dutch oven directly on the table.
• REST AND CONSERVATIONLike all braised meats, the these pork ribs cooked are tasty just cooked, but they are even better the next day! It's possible store the pork ribs into the fridge up to three days or freeze them dipped into the sauce.

BEER RIBS

Steps:

• Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
• Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
• Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
• Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.