Are you ready to get “shamrocked?” This short ribs recipe will basically transport you and your guests to Ireland, no passports required, just a hearty appetite. 🍀 This recipe will take a few hours, but you’ll find gold at the end of the rainbow. 🌈 By gold, we mean a delicious end result and plenty of time to drank in between.
Ingredients:
- 7.5lb bone-in short ribs
- 3 bottles of Guinness (11.2 fl oz.)
- 2 yellow onions, chopped
- 2 carrots, peeled and chopped
- 4 celery ribs, chopped
- 1 6 oz. of canned tomato paste
- 2 cups of beef broth
- 5 sprigs of fresh thyme
- 2 tbsp. of parsley, chopped
- 2 tbsp. of oil
- Salt and pepper
Equipment:
- MEATER Plus
- Smoker or oven
- Large oven safe baking pan
- Skillet
- Large pot
- Pan
- Blender or processor
Doneness:
- 205°F – Melt in your mouth
Time:
- Prep: 10 minutes
- Cook: 4.5 hours
Yield:
- 10-12 hungry mouths
Instructions:
1. Before we get started on this recipe, pop open a cold Guinness and take that refreshing first sip. 😌 Now, preheat the smoker to 300°F and generously season all sides of the short ribs with salt and pepper. Don’t miss any spots! It’s bad luck. 😉
2. Drizzle oil on a large skillet over medium-high heat, and sear the short ribs until browned, about 1-2 minutes each side. Then, remove the meat from the skillet and set it aside.
3. In a pan, sauté mirepoix (onions, celery, and carrots). Then, toss in your vegetables and stir until they’re soft. Add tomato paste and mix for about 1 minute, then de-glaze your mix with Guinness and beef broth. Sprinkle on some salt and pepper to taste, and bring it to a boil.
4. While that’s bubblin’, take the short ribs and insert the MEATER probe into the center of the thickest part. Then, set up the cook in the app with a target internal temperature of 205°F. After you’re done with the app, place the short ribs onto a large baking pan.
5. Carefully pour the braising sauce you made into the same baking pan and toss in some thyme for that extra leprechaun touch. Make sure the probe is above the liquid, and not submerged in it!
6. Cover the baking pan with foil and carefully place it into the smoker. Try to poke the probe through the foil to ensure no connection interruption. This may take a few hours, so feel free to drink up more Guinness. 😉
6. Once the MEATER app notifies you to remove the meat from heat, take the tray out of the smoker, and let the short ribs rest on a wooden cutting board or resting rack. Then, crank up the smoker temperature to 450°F, we’re not done with it just yet.
7. Now, carefully strain the braising liquid from the baking pan into a pot. Add the braised vegetables from the strainer into a blender and purée until smooth. Grab your handy-dandy strainer once again, and strain the purée into the pot with the braising liquid. We want to make sure this braising sauce is as smooth as a baby’s butt. Cook the sauce until thickened over high heat for about 10-15 minutes.
8. Now that your sauce is all done, it’s rib time. Once the resting is complete, remove the probe and add the ribs back into the smoker. Roast for about 10 minutes, or until the outside has achieved a beautiful crust.
9. Finally, the moment you have been waiting for! Slice and garnish the short ribs with parsley, serve with braising sauce, and of course, Guinness. It’s time to feast. 🤤
