Guinness Braised Short Ribs - FOX10 News | WALA

Guinness Braised Short Ribs

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From: Driftwood Steakhouse, The Wharf

Braised Short Ribs


1)    1 Cup All Purpose Flour
2)    1T Salt
3)    1T Cracked Black Pepper
4)    6 Lbs "K Style" Beef Short Ribs
5)    4T Butter
6)    1 Yellow Onion (Small Dice)
7)    ½ Cup Garlic (Minced)
8)    1 Large Peeled Carrot (Small Dice)
9)    2 Stalks Celery (Small Dice) 
10)    1 Cup Red Wine
11)    1 Cup Guinness Stout Beer
12)    2 Qrts Veal or Beef Stock
13)    1 Large Beefsteak Tomato (Small Dice)
14)    2 Bay Leaves
15)    1t Dried Thyme
16)    1T Salt
17)    1T Pepper
18)    1T Blackening Seasoning
19)    3T Worcestershire Sauce


Combine flour, salt, and pepper in a mixing bowl. Lightly dust the short ribs with the flour mixture and set aside. In a Dutch oven on medium heat, add butter and sear short ribs for two minutes on all sides and remove for later. Add (6-9), stirring frequently, and sauté until onions are translucent. Add red wine and Guinness and bring to a simmer.  Add short ribs and remaining ingredients, cover and transfer to a 300 degree oven for 2 ½ hours until fork tender. Reserve ½ cup of the remaining braising liquid for mushroom ragout recipe. To make the demi glace', strain liquid, and simmer on low heat until the liquid has reduced to 25% it original volume.   

Roasted Garlic Mashed Potatoes


1)    2 Lbs Yukon Gold Potatoes (Cut Into Large Deices)
2)    ½ t Kosher Salt
3)    12 Garlic Cloves (Roasted)
4)    1 Cup Heavy Cream
5)    4T Butter
6)    1T Horseradish (Prepared)
7)    1T Black Pepper
8)    1T Kosher Salt
9)    2 Stalks Green Onion (Whites remove and Greens cut to 1/8")


In a large sauce pan on medium heat, add potatoes and fill with cold water and ½ t salt. Bring to a boil, reduce heat to simmer and cook until potatoes are soft.  In a small sauce pan on low heat, warm the heavy cream with the roasted garlic and butter. Strain potatoes and mash with the heavy cream mixture until you have reached desired consistency. Add salt, pepper, and green onion to finish.

Parsnip Puree


1)    1 Lb Parsnips(Peeled and thinly Sliced)
2)    3 Garlic Cloves
3)    1 Cup Heavy Cream
4)    2T Butter
5)    2T Salt
6)    1T Cracked Black Pepper


In a medium saucepan, combine all ingredients and simmer on medium heat until parsnips are completely softened, usually about 15 to 20 minutes, Puree mixture and set aside for plating.

Wild Mushroom and Spinach Ragout


1)    3T Butter
2)    1½ Lbs Assorted Wild Mushrooms (Sliced)
3)    4 Garlic Cloves (Thinly Sliced)
4)    1 Shallot (Minced)
5)    3T Brandy
6)    3T Red Wine
7)    ½ Cup Braising Liquid From Short Ribs
8)    ½ Cup Heavy Cream
9)    1 Sprig Fresh Rosemary (Finely Minced)
10)    1T Salt
11)    1T Course Ground Black Pepper
12)    1Lb Fresh Spinach (Cleaned and Trimmed)


In a large sauté pan on medium high heat, melt butter; add mushrooms and sauté until mushrooms are lightly browned, usually about 7 minutes. Add garlic and shallots and sauté for another 5 minutes. Deglaze with brandy and red wine and simmer for at least two minutes. Add (7-11), bring to a simmer. Fold in spinach until wilted and set aside for plating. 

White Balsamic Gremolata


1)    1 Small Bunch Flat Leaf Parsley (Destemmed and finely Minced)
2)    4 Cloves Fresh Garlic (Thinly Shaved)
3)    2 Large Lemons (Zested and Juiced)
4)    ¼ Cup Olive Oil
5)    3T White Balsamic Vinegar
6)    1t Capers (minced)


In a nonreactive mixing bowl, whisk together all ingredients and set aside for final topping and garnish. 


Driftwood Steakhouse
·    4851 Wharf Pkwy E #116
Orange Beach, AL 36561
·    11am to 9pm Sunday - Thursday
11am to 10pm Friday and Saturday

The Wharf 
·    Located in beautiful Orange Beach, The Wharf is the Gulf Coast's premier destination resort and Marina. The Wharf features a unique selection of shopping, dining and entertainment options, including restaurants, boutiques and stores, a 15-screen movie theater, 112 foot tall Ferris wheel, and live music at The Wharf's 9,600 seat Amphitheater. No matter the time of year, The Wharf is the ultimate family-friendly vacation destination.


The Wharf Uncorked Food & Wine Festival, presented by Wind Creek Atmore, returns to Main Street Sept. 14-16 bringing together local and celebrity chefs and more than 100 labels of wine for a three-day culinary experience. In addition, there will be chef demonstrations at the Rouses Market Culinary Experience Tent, book signings, the luxury yacht walk and both live and silent auctions benefitting Make-AWish® Alabama.

Thursday, Sept. 14 - VIP Kickoff Party & Chef Showdown
6:30-8:30 p.m. at 4720 Main Street

Friday, Sept. 15 - Local Wine Dinners
Various on-property restaurants

Saturday, Sept 16 - Grand Tasting
12-4 p.m. throughout The Wharf Entertainment District


Chris Kelly is the owner/operator and Executive Chef of Driftwood Steakhouse at The Wharf in Orange Beach.

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