Ingredients:

  • 3 lbs (1.36 kg) bone-in beef short ribs
  • 2 tbsp (30 ml) olive oil
  • 1 large onion, chopped (approx. 200g)
  • 2 carrots, peeled and chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 tbsp (15 ml) tomato paste
  • 1 bottle (11.2 oz/330 ml) Guinness stout
  • 4 cups (950 ml) beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tbsp all-purpose flour
  • 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (115 g) unsalted butter, divided
  • 1/2 cup (120 ml) whole milk
  • 1/2 head green cabbage, cored and thinly sliced (approx. 400g)
  • 1/4 cup (60 ml) heavy cream
  • 1/4 cup (packed) chopped fresh parsley
  • Salt and freshly ground white pepper to taste
  • Optional: 2 green onions, thinly sliced, for garnish
  • Optional: 1 tbsp chopped fresh chives, for garnish

Instructions:

  1. Season short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned. Remove from pot and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 8-10 minutes. Add garlic and tomato paste; cook for 1 minute more.
  3. Pour in Guinness stout, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce slightly.
  4. Return short ribs to the pot. Add beef broth, rosemary, thyme, and bay leaf. Bring to a simmer, then cover and braise in a preheated 325°F (160°C) oven for 3-3.5 hours, or until short ribs are fork-tender.
  5. While the short ribs are braising, boil potatoes until tender. Drain well. Return to the pot and mash with 1/4 cup (57g) butter, milk, and heavy cream until smooth. Season with salt and white pepper.
  6. In a skillet, melt remaining 1/4 cup (57g) butter. Add cabbage and sauté until tender-crisp, about 5-7 minutes.
  7. Stir the sautéed cabbage and parsley into the mashed potatoes.
  8. Once the short ribs are cool enough to handle, remove them from the pot and shred the meat using two forks. Discard bones and herbs.
  9. Whisk flour in to the hot liquid and cook for 2-3 minutes. Cook until it becomes a gravy.
  10. Spread the shredded short ribs evenly in the baking dish. Pour the gravy all over the short ribs in the baking dish. Top with the colcannon, spreading evenly.
  11. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until heated through and the topping is lightly golden. Alternatively, broil for a few minutes to brown the topping.
  12. Garnish with green onions and chives (if using). Let stand for a few minutes before serving.