The rest of this great meal was Guinness braised short ribs, and potato-celery root horseradish mash. These 3 components went amazingly well together, tied with guinness, thyme and balsamic. This was a classic meat and potatoes, but it was elevated to steakhouse quality with simple tweaks and flavors. The meat was so tender and fell apart on your fork. The creamy mashed potatoes and flavorful onions were perfect compliments to the beef. If you missed the first part of this meal, it is an onion gratin we made here.
1 pound of short ribs per person is a good amount. It seems like a lot, but the bones and fat and gristle make up half of the weight.
Pat them dry, salt and pepper nice, then dust with flour.
This is the beginning of the braising liquid. Celery, carrots and onions sweating in the pan with salt and pepper.
The pan needs to be super hot to brown all the sides.
It was a can of Guinness, half cup of balsamic, and half cup of beef broth. The smell was unreal.
Brown all sides, all SIX sides.
Get all that goodness in the pot. Next, cover it and bring to a barely simmer for 3 and a half hours!
This thing is ugly.
And hard to peel. But the flavor is worth it.
The celery floats, the potatoes sink. Place them into cold water and bring it to a boil until everything is fork tender.
Butter, garlic and horseradish in the potato mixing bowl. We ended up using much more horseradish than this. Just add it until it tastes good. You want it to be strong with horseradish to balance with the flavors in the beef.
After we took the beef out of the braising liquid, we removed everything else and reduced the liquid until it became thicker and more flavorful.
No more words........... make this.
Start like your making a soup with olive oil, salt, pepper, celery, onions, and carrots in a small saucepan. Let them sweat a bit. Add some garlic, then put in about half cup of beef stock, can of Guinness, half cup of balsamic vinegar, and some thyme. Meanwhile, sear short ribs in a hot pan with vegetable oil. Until all sides are a deep brown color. Place meat in Guinness mixture and barely bring to a simmer. Let this cook very gently for about 3 and a half hours or until the meat is falling off the bone.
Make the potato and celery root chunks equal sizes. Add to a pot with cold salted water and bring to a boil. Check occasionally for tenderness with a fork. When tender, add to a mixer with a diced clove of garlic and a bunch of butter and a few tablespoons of horseradish. Mix and check for flavor and add more horseradish, salt, and pepper as necessary.