Guinness Short Ribs (fall off the bone meat!)

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I have to say I am not a huge fan of short ribs. Mostly because I don’t think there is a significant amount of meat on them compared to the cooking time.  Now that I am using the pressure cooker I thought what the heck I will give it a try and see how they come out.  Short ribs are really inexpensive and make a great meal when cooked right. I saw on Pinterest a guineas cooked short rib and a couple other recipes and came up with this one for us.  The meat fell off the bone and, it was so very tender. The flavoring was truly spectacular, with a really great taste. The sides are explained below by themselves, should you choose to use them.  Ribs are great with mashed potatoes or anything you feel would be a great accompaniment to them.

 

I used one large bottle of Guinness, if this does not cover the ribs use beef broth to compensate.

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1 can tomato paste

4 scallions chopped (use as a garnish when finished as well)

1 medium onion rough chopped

2 tablespoons of minced garlic

2tsp oil

Salt and pepper (I also used Montreal seasoning blend)

I served this with a butternut squash puree as well as collard greens and bacon.

 

In a pressure cooker heat oil, while heating season your ribs (again I used Montreal seasoning blend) once the oil is hot, brown the ribs.

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After you have browned the ribs add the onion, scallions, garlic and beer. Again if you need more liquid to cover it use beef broth.

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Set the pressure at 70 and cook for 25 minutes

While cooking prepare your sides.

The butternut Squash is made by boiling a small squash until soft. I added sour cream and butter, with salt and pepper. Using an inversion blender get it to the consistency of a puree.  (This is really YUMMY)

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The Collard greens are made by removing the ribs of the greens and chopping it up.  Add to a pot with a bit of butter and ½ cup of the beef broth (or water if you have none) cook down for about 15 minutes.  Add crumbled bacon and a bit of garlic minced (to taste)   continue to sauté. I find that collard green DO NOT need additional salt, when you cook them they have such a salty flavor already that adding salt really overpowers the dish.

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I hope you enjoyed the recipe and as always should you want to contact me you can at LauraLovingLife@hotmail.com

 

Bon Appétit

LauraLovingLife

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2 thoughts on “Guinness Short Ribs (fall off the bone meat!)

  1. Have you tried boneless short ribs?? They’re the only kind I buy and use anymore. They run about 50 cents more per pound but I feel like I’m getting more for the money cause I’m not paying for the weight of the bone, which I obviously don’t consume anyway. And anything slow cooked in Guiness gets a thumbs up from me! Can’t wait to try this! You should try my Crock Pot German-Style Short Ribs! 🙂 http://gainingmommymentum.wordpress.com/2013/10/19/crock-tober-slow-cooker-german-style-beef-short-ribs/

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