Stout Braised Short Ribs Served with Irish Champ

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


  1. 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.
  2. 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.
  3. 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.
  4. 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


  1. 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.
  2. Cook scrubbed potatoes until soft (approx. 20 minutes) Mash and while still hot mix with the boiled milk & green onions.
  3. Beat in some of the butter.
  4. Season with salt & pepper - you add an extra tablespoon of butter for the top. 

"May the luck of the Irish be with you!"