Guinness Beef Short Rib Sandwich
A can of Guinness makes the beef moist and gives it a rich flavour.
By Just Beer Community Collection on Dec. 01, 2016
- 2 pounds beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, sliced
- 1 tablespoon freshly minced garlic
- 1 (14.9 ounce, approximately) can of Guinness
- 1 teaspoon beef base
- 1 cup of hot water
- 2 tablespoons butter
- pinch of salt
- 3 good sized yellow onions, sliced thinly
- 4 slices of Fontina Cheese
- 4 Kaiser Buns – butter each half and lightly toast under the broiler
- Season the short ribs with 2 teaspoons kosher salt and 1 teaspoon ground black pepper. Dredge the seasoned ribs in the flour until lightly coated, shaking off excess.
- Heat a dutch oven over mid-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Allow the fat to heat up just a bit, but don’t burn it. Then add the ribs in a single layer and brown on all sides. You might not be able to fit all of them into the pan at once. That’s okay. Brown what you can on all sides and then remove the browned ribs and set aside until all ribs are nicely browned on all sides. This will take 4-5 minutes on each side to brown, but it is worth it. The browning definitely adds flavor.
- When all the ribs are browned, remove them from the pan and set aside. Reduce the heat to medium, and add the sliced onion and 1 tablespoon freshly minced garlic to the pan. Cook, stirring, for about minute and then pour in the can of beer. Stir, being sure to scrape all the browned bits from the bottom of the pan. Add 1 teaspoon beef base to 1 cup hot water and stir to combine. Pour the beef base mixture into the pan and stir, bringing to a gentle boil.
- Return the beef short ribs to the pan, cover and reduce heat. Allow the ribs to simmer until very tender – about 2 hours.
- If you’ll be eating your short ribs sandwiches the same day, go ahead and start your caramelized onions. Heat a skillet over medium heat and melt 2 tablespoons butter. Add the sliced onions and a pinch of salt and stir, cooking, until they are tender. Reduce the heat to mid-low and continue to cook until the onions are a nice caramel color, stirring occasionally. This will take about 30-45 minutes depending on how high your heat is. I like to caramelize onions over a mid-low heat nice and slow. Once they are just the way you like them, give them a taste and add salt and pepper to your liking. Set aside.
- When the short ribs are fall-off-the-bone tender, go ahead and remove the bones and discard. You can store the beef in the sauce overnight and the flavors will intensify, but if you can’t wait divide the beef among the four toasted buns and top with a spoonful of the sauce in which the ribs cooked. Then top with caramelized onions and a slice of Fontina Cheese. Pop the sandwich back under the broiler to melt the cheese and enjoy!
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