Guinnessbeefribs Recipes

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.

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.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
• Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
• Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

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.