St. Patrick's Day falls on Friday, March 17th, so our recipe this month had to be Short Ribs served with Irish Champ. Cooking with a pint of Irish Stout is recommended!
INGREDIENTS (serves 2)
- 4 beef short ribs
- Six pack of stout (you may need to drink some while cooking)
- 1/4 cup brown sugar, packed
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground thyme
- 1 tsp. garlic powder
- Salt and pepper
- 1 small onion, diced
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- Combine the chili powder, garlic, thyme, salt and pepper in a small bowl. Score the underside of the ribs and rub both sides well with the spices.
- Heat a large, heavy pan over medium heat. When the pan is warm, brown the ribs on all sides, being careful not to crowd the pan. Work in batches if necessary.
- When the meat is browned, add the celery, onion and garlic and sweat the vegetables for 5 minutes. Add enough beer to just barely cover the meat and the brown sugar. Season with salt and pepper.
- Bring to a boil and then reduce the heat to a low simmer and cook for about two hours.
Meanwhile get to work on the mashed potato (champ)
Irish Champ (serves 2)
- 3-4 potatoes (with skins on)
- 1 large bunch scallions
- 3⁄4 cup milk
- 2 tablespoons butter
- Salt & pepper
- Finely chop the scallions (white& green tops) and mix with the cold milk. Bring slowly to a boil and simmer 3-4 minutes, turn off the heat and leave to infuse.
- Cook scrubbed potatoes until soft (approx. 20 minutes) Mash and while still hot mix with the boiled milk & green onions.
- Beat in some of the butter.
- Season with salt & pepper - you add an extra tablespoon of butter for the top.
"May the luck of the Irish be with you!"