James Whelan Butchers: Simple Short Beef Ribs

Simple Short Beef RibsThese short beef ribs come out so delicious and tender when cooked in this way. This is a quintessential comfort food!

Simple Short Beef Ribs – Printer Friendly Download

Ingredients

  • 2 pounds beef short ribs
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 onion, sliced
  • 2 cloves garlic
  • 2 cans/ bottles stout beer( preferably Guinness)
  • 2 cups beef stock

Serves 8

To Cook

Season the short ribs with salt and pepper, then place in flour until evenly coated. Shake off the excess flour. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours et voila!

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers

3 Responses to “James Whelan Butchers: Simple Short Beef Ribs”

  1. another nice recipe here

  2. Eugene Doran says:

    Cups? Skillets? What’s wrong with grams and frying pans?? I’ll do the conversion and try it anyway – here’s hoping.

  3. Eugene Doran says:

    I’ve had some short ribs in the freezer for the past couple of months – I’d been intrigued when I saw them in Whelan’s at Avoca in Monkstown. I tried this recipe. I threw in a bay leaf and a little thyme and a few peeled spuds for the last 45 mins. Lovely!

Leave a Comment