The days may be getting shorter as we head into fall, but they are no less packed with activity. Our family, like yours, is constantly on the go. There's often not enough hours in the day to get everything done! That's why we're always on the lookout for simple, yummy ways to put dinner on the table at the end of a long day.
This recipe for Guinness Beef Short Ribs is the perfect answer to "what's for dinner?" It comes to us from fellow Marin county rancher and blogger Nancy Grossi, whose husband Dominic is the fourth generation of his family to operate Grossi Dairy west of Novato. Her educational and entertaining weekly blog, Wife of a Dairyman, covers everything from life on the dairy to time-saving tips for busy moms and everything in between.
We love this slow-cooked, dutch-oven dish which beautifully showcases our grass-fed beef AND gets dinner on the table pronto! Serve these fall-off-the-bone tender ribs over mashed potatoes (to soak up all the delicious juice), along with a green salad and viola!
Thanks for the inspiration Nancy.
GUINNESS BEEF SHORT RIBS
You will need:
(3) packages Stemple Creek Ranch beef short ribs
Flour for dusting
Kosher salt and fresh ground pepper
(1) large onion, sliced
(1) can Guinness beer
(1) cup beef broth
1. Roll each seasoned piece in flour.
2. In a large skillet, heat olive oil and add floured ribs, cooking about 1-2 minutes per side until browned. Set aside.
3. In a large dutch oven, saute sliced onions in a little olive oil.
4. Add the braised short ribs and pour one can of Guinness beer and beef broth over the top.
5. Sprinkle each rib with a generous amount of Kosher salt and fresh ground pepper.
6. Cover with a lid and place in a pre-heated 300 degree oven for about 3 hours.