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!
Shared From Our Life Tastes Good
Hungry for more? Try out other great meat and beer recipes from 12 Delicious Recipes That Use Meat and Beer to Create The Perfect Dinner
Classic Beer Can Grilled Chicken
Shove a can of beer inside the chicken and cook it, giving it a unique flavour and making it incredibly tender.
Beef, Bean and Beer Chili
This beef, bean and beer chili will be sure to warm you up on these CHILLY winter nights. Best served with your favourite beer and good company.
Beer Braised Beef Brisket
Beer Braised Beef Brisket is cooked low and slow for maximum deliciousness. The brisket is braised in a homemade stout beer barbecue sauce that cooks down and leaves behind a deep, rich flavor that mingles nicely with the natural flavor of the beef.
Beat The Heat Beer Battered Coconut Shrimp with Sweet & Tangy Sauce
Ingredients 4 eggs 1 cup of Beat The Heat beer 3 ½ tsp Creole seasoning 1 ¼ cup all-purpose flour 2 tbsp baking powder 48 raw shrimp, peeled & de-veined, tails on 2 cups shredded coconut, oil for deep frying. Sauce: 2 cups orange marmalade, ¼ cup dijon mustard, 3 tbsp shredded horseradish. Blend together.
Classic Glazed Beer Doughnuts
Classic Glazed Beer Doughnut Highlights This recipe is a little complicated, but well worth the effort Using both IPA and wheat beer give these doughnuts fabulous flavour Ingredients Doughnuts 3 cups bread flour ¼ cup granulated sugar 1 packet rapid rise yeast (2 ¼ tsp) ¾ cup wheat beer 1/2 teaspoon vanilla 3 large