| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 20 min |
| Cook: | 4 hr |
| Yield: | 6 servings |
Ingredients
- 5 pounds beef ribs, English style, cut into single ribs
- Salt and freshly cracked black pepper
- 1/4 cup vegetable oil
- 1 (14.9-ounce) bottle dark beer (recommended: Guinness)
- 1 red onion, cut into 1-inch rounds
- 3 shallots, peeled, cut into 1/2-inch pieces
- 1 tablespoon cream sherry
- 1/4 cup molasses
- 1/4 cup onion, diced
- 1 tablespoon garlic, minced
- 1/4 teaspoon hot pepper flakes
- 1 (15-ounce) can tart cherries
- 1 (15-ounce) can cherries (sweet in light syrup)
- 1 tablespoon chipotle paste, or pureed chipotle with a little adobo sauce
- 1 tablespoon molasses
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Short Ribs: Pat the ribs dry and season generously with salt and freshly cracked black pepper, to taste.
- In a large braising pot, preferably an enameled cast iron Dutch oven, heat the oil over high heat. Add the ribs in batches, so as not to crowd. Brown them deeply on each side and when all have been seared, remove them from the pot and add 1/3 of the beer to deglaze. Turn off the heat and scrape the fond from the bottom of the pan.
- Sauce: Strain the fat from the Dutch oven, leaving the juices and return the pot to medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes, cook for 2 minutes more, then add both cans of the drained cherries. Bring to a simmer, add the chipotle paste and molasses and adjust seasonings, if needed. Reduce the mixture for 10 minutes at a simmer. At this point you can strain for a more elegant sauce, then add the butter, or just add the butter and leave rustic.
- Put the beef ribs back in the pot, stir to combine with the onions and shallots, and pout in the remaining beer and sherry. Cover and roast, turning the ribs every 40 minutes. After 3 hours, drizzle in the molasses, return the lid and roast for 1 hour more.
- Transfer the ribs and the sauce to a serving dish and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1382 |
| Total Fat | 102 g |
| Saturated Fat | 32 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 34 g |
| Protein | 62 g |
| Cholesterol | 313 mg |
| Sodium | 1602 mg |
Reviews
The recipe does not make sense, and on top of that does not match the video. It should be pretty simple to create a step by step recipe. I don’t think anyone ever reviewed this before posting.
It was very good, I threw everything in the slow cooker and did not drain the cherries. Afterwards blended up the sauce in a food processor and served over polenta, although the sauce was very fatty from the short ribs cooking in it (no complaints about that though).
Awesome..so good..you get the sweet first and then the heat comes and warms you up!!
Best short ribs ever, Guy is food networks best chef!
Great meal. Unfortunately I overdid the chipotle, so it was very spicy. We put sour cream on the table for those who wanted it less spicy, and that did the trick very nicely. Next time I’ll use the chipotle a little more sparingly.
Printed recipe does not match show…Tried contacting Food Network…..They could care less!!
I loved the combination of flavors, good depth. I was very frustrated with the recipe, even with the other helpful comments. No excuse for not fixing it! I used a large jar of Trader Joe’s Morello cherries, not very sweet, and they were good. This is a keeper, though I think I will have to rewrite the recipe so it doesn’t drive me crazy!
Ridiculous that the directions are out of order! One shouldn’t need to read reviews to get the proper order. This is a chronic complaint I have of multiple food network recipies – the recipies don’t match the show, the ingredients are different – I am a good cook and like to adapt ideas myself but on occaision – esp with proteins, I am looking for the exact replicas as this isn’t my forte!
The recipe paragraphs are out of order, which is why it seems different than the way it was cooked on the episode. The paragraph about the sauce should be at the end of the recipe. After deglazing the pan, the ribs go back in and do their long cooking. Then the sauce is made at the end.
I have done this recipe twice and it has been wonderful both times! The finished product has so much depth of flavors, it is truly a great meal. I like the approach that drmom700 listed below and will try that the next time I do these. I also noticed that the recipe was NOT the same process as what Guy did on the show. But really, you can do almost anything and not mess this up.