O’mally’s Pub Recipe

Season and Dredge

Pat the short ribs dry with paper towels. Season all sides evenly with 2 tsp salt and 1 tsp black pepper. Pour the 1 cup flour into a shallow dish and dredge each rib, shaking off excess.

Brown Ribs

Heat a large Dutch oven over medium-high heat. Add 3 tbsp vegetable oil and 2 tbsp butter. When the fat is shimmering, brown the short ribs in batches (2–3 minutes per side) until a deep brown crust forms. Transfer browned ribs to a plate.

Sauté Mirepoix

Reduce heat to medium. If the pot looks dry, add 1 tbsp oil. Add the diced onion (1 cup), carrot (1 cup) and diced celery (2 stalks). Sauté until softened and beginning to brown, about 6–8 minutes. Stir in 4 minced garlic cloves and cook 30 seconds until fragrant.

Deglaze and Build Sauce

Add 2 tbsp tomato paste and cook 1–2 minutes, stirring, to caramelize. Pour in 12 oz Irish stout, using a wooden spoon to scrape up browned bits from the bottom of the pot. Let the stout reduce by about one-third, 3–5 minutes. Stir in 3 cups beef stock and 1 tbsp Worcestershire sauce.

Braise

Return the short ribs and any accumulated juices to the pot so they are partially submerged in liquid. Add 4 sprigs fresh thyme, 2 bay leaves, and 1 tbsp brown sugar. Bring to a low simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise until fork-tender, about 2.25–2.5 hours. Alternatively, simmer gently on the stovetop, covered, maintaining a low simmer.

Finish Sauce

Once tender, remove short ribs to a platter and tent with foil. Skim excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the sauce until slightly thickened, about 8–12 minutes. Adjust seasoning with salt and pepper to taste. If desired, whisk in 1 tbsp cold butter for shine and richness. Remove thyme stems and bay leaves.

Place the 2 lb peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer until potatoes are fork-tender, about 15–18 minutes. Drain thoroughly and return potatoes to the hot pot to evaporate excess moisture for 1–2 minutes.

Meanwhile, heat 1 cup whole milk with 4 tbsp butter and 2 tbsp cream in a small saucepan until the butter melts and the mixture is warm but not boiling. Mash the potatoes with a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter mixture, mashing to the desired consistency. Season with 1 tsp salt and 1 tsp black pepper. Keep warm until serving.

Place a generous scoop of mashed potatoes on each plate. Top with one short rib per serving and spoon plenty of the reduced stout sauce over the meat and potatoes. Sprinkle chopped parsley (2 tbsp) and sliced chives (1 tbsp) over the dish. Finish with a light sprinkling of sea salt if desired.

Serve

Serve hot with crusty bread and a pint of stout, if available. Leftover braised short ribs keep well refrigerated in their sauce for up to 3 days.