Donal Skehan
Irish Stout Braised Short Ribs with Cheesy Polenta | DonalSkehan.com
  • traditional-irish

Irish Stout Braised Short Ribs with Cheesy Polenta

June 29

Beef short ribs are a real treat to cook with. Braised slowly in a bath of stout, stock and toffee like treacle, with time and steamy windows they turn fork tender and irresistible. Polenta might not be your bag but I urge you to give this a go and track down some good Irish cheese to fold through.

  • serves Serves 4
  • time 120mins

Method

  1. 1. Heat a large heavy based casserole pan. Season the beef and brown the short ribs in batches, it’ll take 6-8 minutes.
  2. 2. Transfer to a plate. Add the onion, garlic and thyme. Sauté for 3-4 minutes until softened a little. Add the flour and stir to cook for another minute or so. Add in the stout and simmer for 5-6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits. Return the beef to the pan with the treacle, stock and bay leaves to this. Cook for 1.5-2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves.
  3. 3. When the short ribs have almost cooked, prepare the polenta. Add the milk, stock and thyme to a medium saucepan. Add the polenta slowly while stirring through to prevent clumping.. Reduce the heat slightly and cook for 10-15 minutes until the polenta has absorbed all the liquid. Stir through the butter and two thirds of the cheese.
  4. 4. Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley.

Ingredients

For the braised short ribs: 

1-2 tbsp rapeseed oil

4 large short ribs 

2 onions, thinly sliced 

4 garlic cloves, thinly sliced 

2 sprigs thyme 

3 tbsp plain flour 

16 fl oz stout 

2 tbsp treacle 

1 quart good quality beef stock 

2 bay leaves 

For the cheesy polenta: 

16 fl oz milk 

8 fl oz chicken stock

2 sprigs thyme, leaves removed 

9oz fine polenta 

2oz butter 

3oz Cois na Tîre cheese, finely grated

Small handful parsley, finely chopped 

Sea salt and freshly ground black pepper

For the braised short ribs: 

1-2 tbsp rapeseed oil

4 large short ribs 

2 onions, thinly sliced 

4 garlic cloves, thinly sliced 

2 sprigs thyme 

3 tbsp plain flour 

500ml stout 

2 tbsp treacle 

1 litre good quality beef stock 

2 bay leaves 

For the cheesy polenta: 

500ml milk 

250ml chicken stock

2 sprigs thyme, leaves removed 

250g fine polenta 

50g butter 

75g Cois na Tîre cheese, finely grated

Small handful parsley, finely chopped 

Sea salt and freshly ground black pepper

You'll Need

Large saucepan

Medium saucepan

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