BEEF AND GUINNESS SHORT RIBS
Provided by Stuart O'Keeffe
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
GUINNESS BEEF RIBS
Make and share this Guinness Beef Ribs recipe from Food.com.
Provided by Millereg
Categories Vegetable
Time 10h17m
Yield 4 serving(s)
Number Of Ingredients 12
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.
GUINNESS BEER PRIME RIB
Provided by Food Network
Time 53m
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees F. Rub beef with salt, thyme, pepper and half of stout. Place in a baking dish and roast for 10 minutes. Remove from oven and lay all vegetables under beef, pour stout over and pour broth in bottom of pan. Roast 35 minutes or until medium rare (135 degrees F on a thermometer). Remove meat from pan to rest; pour pan juices and veggies into a pan. Skim all of the fat from top. Bring to boil. Strain au jus, and serve with sliced beef.
GUINNESS BEEF
This is a modified recipe from one that a friend gave me. This is perfect if you love stew, and the beer is in no way overpowering. It makes the beef nice and tender, in fact you can cut the beef with your spoon. I prefer the potatoes unpeeled, and for carrots I've used baby carrots instead of 3 regular carrots sliced, which works good too. Enjoy with a nice glass of Guinness. I suggest not substituting the Guinness for another beer in this recipe, I've tried it with Blue Moon and it does not work. And use regular Guinness from the bottle, or tap if you're lucky, not Extra Stout or from the can.
Provided by ChefJohnSebastian
Categories Stew
Time 2h40m
Yield 4-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1429.5, Fat 52.8, SaturatedFat 20.4, Cholesterol 222.1, Sodium 443, Carbohydrate 109.6, Fiber 9.6, Sugar 8.7, Protein 77.6
GUINNESS BBQ BABY BACK RIBS
Cooked over indirect heat these slow cooked ribs are as tasty as any we've come across. Using the Bbq all year, ribs are one of our go to meals and anyone who has tried them always asks for the recipe. Hope you enjoy.
Provided by Debi and Johnny
Categories Pork
Time 4h10m
Yield 2 Racks
Number Of Ingredients 11
Steps:
- Remove the ribs from packaging and using a sharp knive slit the membrane on the bone side of the rack and attempt to remove as much of it as you can. It is edible so don't worry if you can't get it all. Rinse the ribs under cold water and allow to sit at room temperature while you make the rub.
- Mix the Paprika, Onion Powder, Garlic Powder, Chilli Powder, Oregano, Basil, Ground Black Pepper and Cayenne Pepper to make the rub.
- Using a basting brush put a thin layer of the yellow mustard on both sides of the rack. Sprikle the rub onto both sides in as even a coat as possible.
- Preheat your grill to 225 F leaving one side of the grill off. Take your time doing this and make sure the temperature stays within 5 F to allow even cooking temperature.
- Place the racks of ribs on the side of the grill with no direct heat with the bone side down. Cook ribs for 4 - 6 Hours depending on your grill.
- About 30 minutes before you remove the ribs, baste them with the Bbq sauce and allow to turn into a glaze on the ribs.
- Remove the ribs and cover with aluminum foil for 10 minutes before eating to allow the meat to rest.
- Enjoy.
Nutrition Facts : Calories 2194.2, Fat 151.6, SaturatedFat 52.8, Cholesterol 626, Sodium 2051.8, Carbohydrate 31.5, Fiber 4.8, Sugar 17.4, Protein 176.9
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