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Switch up your usual menu with something spicy & tangy, like these Guinness Coconut Curry Braised Short Ribs!

there is a plate of food with rice and a drink on the table
there is a plate of food with meat and rice on it

Seared short ribs slow cooked in a spice, Guinness and coconut sauce.

Featured Beer:
Guinness Draught
Coconut Curry Braised Short Ribs with Guinness
Difficulty
Difficulty
Hard
Prep Time
Prep Time
30 mins
Serves
Serves
4-5
Cooking Time
Cooking Time
7 hours

Ingredients

BRAISE

1 can Guinness Draught

1 Brown onion, chopped

4 Garlic cloves, minced

1 Large knob ginger, minced

250 ml Beef stock

225 ml Water

2 cans Coconut milk

1 Fresno chile, roughly chopped

1 Lemongrass stalk, bashed

1 Cinnamon stick

1 Star anise

2 Cloves

2 tbsp Curry powder

5 Kafir lime leaves

Salt to taste

SHORT RIBS

4 Bone in short ribs

3 tbsp Grapeseed oil

Salt and ground black pepper to season

Method

Pre-heat oven to 150°C. In a deep ovenproof dish, season the short ribs with salt and pepper.

Place a large pan on a medium high heat, add a drizzle of oil, and sear the ribs, turning to sear all over.

Remove the ribs and reduce the heat to medium. Into the same pot add onion, ginger and garlic and sweat until the vegetables become translucent. Lightly season with salt.

Add the Guinness Draught and allow it to deglaze the pan.

Add beef stock, water and coconut milk and mix to combine. Bring up to a simmer and add chillies, lemongrass and all spices. Cook gently for 15 mins.

Return the ribs to the overproof dish, cover with a lid and place in the oven. Cook for up to 5 hours. Depending how big the short ribs are, they may need slightly more or less time.

Check the tenderness by how easy the meat pulls away from the bone.

Once cooked, remove from dish and skim the fat from the braising liquid.

Remove the cinnamon stick and kafir lime leaves and using a stick blender, blend the sauce. Use to coat the ribs.

Serve either on their own, garnished with fresh coriander, or with rice.

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