You never know when inspiration will hit…
Take this dish, for example…it results from not one, but two sources of inspiration. The first, my blogger friend, Andrea, from Cooking with Mamma C. Did you happen to see her delicious slow cooker recipe for Carolina Pulled Pork? Oh my!! You must check it out!
And my second inspiration? Fabio. No, not Fabio, the romance novel cover model; Fabio, the Top Chef [chef] who might also be a cover model, but I’m not sure. He has a recipe for Dark Beer and Black Pepper Braised Short Ribs that I couldn’t resist once I stumbled upon it. With a few tweaks and the addition of mashed red-skinned potatoes, Valentine’s Day came ten days early.
It’s romantic, don’t you think? Red-skinned potatoes? Get it? Red. For Hearts. Okay. I’ll stop.
Dom and I are sort of crazy for short ribs, any way you slice ’em. But short ribs, in a slow cooker, with garlic and onion, cracked pepper and beer? I’m not sure it gets any better.
And then red-skinned potatoes? Mashed with a bit of warmed milk and melted butter?
I learned a few tricks from Fabio that are definitely worth mentioning. For example, reducing the beef broth before adding it to the slow cooker helps to concentrate the flavors. Of course it does. Why didn’t I think of that? And dark beer and cracked black pepper help to bring out the caramels and deep flavors in the short ribs.
All these years I’d been fooled into thinking I was eating the most flavorful short ribs out there… Who knew?
I love this meal.
This will forever be the meal that brought Cupid to our house ten days early. But because Cupid knew it was ten days early, he let us eat in the family room while watching American Idol.
- 1 quart beef stock
- 2 tsp. kosher salt
- 1 Tbsp. ground black pepper
- 1.5 lbs. boneless beef short ribs
- 1 cup all-purpose flour
- 2 Tbsp. olive oil
- 2 onions, sliced
- 5 garlic cloves, peeled and smashed
- 6 fl. oz. stout beer
- 2 lbs. red potatoes, cut in quarters
- 1 cup 1% low-fat milk
- ½ stick unsalted butter
- 2 tsp. kosher salt
- Cracked black pepper to taste
- In a shallow sauce pan reduce the beef stock to one cup and set aside.
- Season the short ribs with salt and pepper, then dredge in flour until well coated.
- Heat the olive oil in a Dutch oven over medium heat.
- Cook the dredged ribs until browned on each side, about 5 minutes per side.
- When completely browned, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
- To the slow cooker add the onion as the first layer, then the ribs and the reserved drippings.
- Cover the meat with garlic, salt and pepper.
- Add the stout beer and reduced beef stock.
- Place the lid on slow cooker and set to high.
- Cook for approximately 6 hours or until tender.
- In the meantime, as you're coming upon your 6th hour, prepare the mashed potatoes.
- In a large saucepan place potatoes and enough cold water to generously cover them.
- Simmer until potatoes are tender, about 15 minutes.
- Meanwhile, heat milk and butter in a small saucepan over medium heat until butter is melted.
- Drain potatoes completely in a colander and return to pan.
- Mash with a potato masher, and while hot, stir in the milk mixture.
- Season with salt to taste.
- Serve on a platter with short ribs on top.
- Spoon some of the sauce from the slow cooker atop the meat.
- Season with cracked black pepper to taste.