Short Ribs in Stout
We have reinterpreted the Irish national dish Beef & Guinness Stew with our “Big Beef Rib”. With this recipe, you only spend 10 minutes in the kitchen! Simply put the ingredients in the oven and enjoy a first-class dish.
People:For 4 persons
Cooking time:55 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Prepare the meat
| 1 piece | Short Ribs "Big Beef Rib" |
Vegetables and Sauce
| 300 g | Potatoes |
| 200 g | Yellow turnips (2-3 pcs.) |
| 5 pieces | Sugar carrots |
| 3 pieces | King oyster mushrooms |
| 2 pieces | Onion, red |
| 2 cloves | Garlic |
| 1 dash | Olive oil |
| 1 pinch | Salt |
| Some | Pepper |
| 1 can | Guinness Beer |
| 2 pkg. | Demi Glace "37 Hours" |
Preparation steps
Prepare the meat
- Place the Short Ribs Big Beef Rib in the vacuum pack in the sink for 5-10 minutes in warm water from the tap. Cut open the bag, remove the meat and empty the liquid down the drain.
- Preheat the oven to 160° C, place the “Big Beef Rib” on a grill rack.
Vegetables and Sauce
- Wash, clean and roughly chop the potatoes, vegetables and mushrooms, place on a baking tray lined with baking paper, season with olive oil, salt and pepper and mix everything together.
- Place the baking tray with the potatoes, vegetables and mushrooms on the bottom shelf of the preheated oven. Then place the grill rack with the prepared “Big Beef Rib” on top on the middle shelf and roast at 160° C for approx. 40-50 minutes.
- After 30 minutes, open the oven, pour the Guinness beer over the vegetable and mushroom mixture, stir once and roast for a further 10-20 minutes.
- When the short ribs have browned nicely and the vegetables are soft, collect the beer juice in a pan and add the 37 Hours demi-glace. Bring the sauce to the boil briefly.
- Plate up the vegetables with the sauce. Portion the short ribs between the ribs, arrange on the bed of vegetables, pour over a little sauce and serve.
Das AUMAERK Fleisch
