Guinness Braised Short Ribs over Polenta

Guinness Braised Short Ribs over Polenta
*Prep Time:  30 min.  *Cook Time:  3 hrs.  *Difficulty:  Easy  *Servings:  4-6

  • 3 lb. Beef Short Ribs
  • 3 Carrots, Sliced
  • 2 Onions, Diced
  • 1 Container of Cremini Mushrooms, Sliced
  • 4 Sliced of Bacon, Sliced
  • 6 Cloves of Garlic, Sliced
  • 1 28 oz. Can of Diced Tomatoes
  • 2 11.5 oz. Bottles of Guinness Beer
  • 2 Bay Leaves
  • 1/2 c. Honey
  • 2 tbsp. Corn Starch
  • 1/4 c. Water
  • 2-3 tbsp. Extra Virgin Olive Oil
  • Salt and Pepper
  1. Place a heavy pot over medium/high heat. Add the olive oil and bacon.  Let the bacon cook until crisp, about 8-10 minutes. 
  2. While the bacon is cooking, pat the short ribs dry and season them liberally with salt and pepper.  
  3. Once the bacon has crisped, remove it from the pan and add the short ribs.  Brown the short ribs on all sides, about 2-3 minutes per side.  Once browned remove from the pot and place on a plate to the side. 
  4. To the pot and the drippings add the carrots, onions, mushrooms, and garlic.  Cook for 5-7 minutes until tender.  
  5. Next add the diced tomatoes, bacon bits, beer, bay leaves, honey, and salt and pepper.
  6. Bring to a low simmer, cover, and let cook for 2 and a half to 3 hours.  
  7. After 3 hours, remove the short ribs from the pot and combine the cornstarch and water to make a slurry.  Add to the sauce and let it simmer until it thickens.  
  8. Serve the short ribs and sauce over a bed of polenta or mashed potatoes.  
  9. ENJOY!