6-7 beef short ribs, cut 4-inches long
2 pints Guinness
2 tbsp. olive oil
1 onion, minced
3 stalks celery, 1/4 inch slices
Salt and Pepper
1 cup hot water
2 beef bouillon cubes*
1 tsp. garlic powder*
1 tbsp. kosher salt*
2 tbsp. ground cumin*
1 tsp. ginger*
6-7 Yukon Gold potatoes (for mashed potatoes)
Butter (2 tbsp. for onion/celery, and for mashed potatoes)
Milk/Cream (for mashed potatoes)
2 beaten eggs

Preheat oven to 250°F. Generously salt and pepper 6-7 beef short ribs.

In stovetop Dutch oven on medium-high, sear ribs – about 3-5 minutes per side. Cover and place in oven. Add 1 pint of Guinness after one hour. Return to oven and cook for 2.5 hours.

Remove from oven; remove ribs and set aside to rest and cool. Strain the liquid mixture to a bowl and set aside.

Cook 2 tablespoons butter, onion and celery in Dutch oven on medium burner until tender and browning (5 minutes). Stir in beef-Guinness liquid mixture and bring to a boil. Add carrots when boiling.

Remove bones and fat rinds from each rib and shred meat with a fork. Mix 1 cup of hot water, 2 beef bouillon cubes, 1 teaspoon garlic powder, 1 tablespoon kosher salt, 2 tablespoons ground cumin, and 1 teaspoon ginger to the 2nd pint of Guinness and stir until mixed.

Add meat and Guinness-spice mixture to boiling onion-celery-carrot mixture and boil until the carrots are tender (about 5-10 minutes). Remove from heat and cover.

Peel and boil potatoes, add salt, pepper, butter and milk/cream and mash. For gravy method serve mashed potatoes generously topped with beef/Guinness mixture; garnish with chopped parsley and/or Parmesan cheese, if desired.

For Shepherd’s Pie, mash 2 beaten eggs into potatoes. Spread mashed potato mixture over beef mixture in Dutch oven. Bake uncovered in 375°F over for 30 minutes.

Serve hot (can also be transferred to smaller individual serving dishes, covered with mashed potatoes, baked and served; for individual servings, reduce baking time to 20 minutes each, or until topping is lightly browned).

Submitted by: fbfoster1