Slow cooked Short Beef Rib with Irish Stout

Wed, 28 October 2026

Ingredients  

1kg of Short Rib  

2 carrots, 2 red onions, 2 cloves garlic, 3 sticks celery all diced  

1 table spoon of flour  

100g butter  

100g mushrooms sliced  

1 bottle Stout   

1 tin tomato  

2 bay leaves picked thyme  

700g potatoes, 50g butter, 100mls cream   

Sear off the beef in a hot heavy based pan until golden all round. Take out and set to one side. In the same pan, add butter then onions, carrot, garlic and celery and sauté until soft. Add the beef back to the pan along with the beer, tomatoes, mushrooms and herds. Place a lid on and cook in a 160 degree for 3 hours until soft and tender.   

Boil the potatoes until cooked and mash until no lumps, add the cream, butter and season  

TO PLATE  

Place a large dollop of mash in the centre of a bowl place a cooked beef cheek on top and spoon over some of the sauce.     

CHEFS TIP  

• Ask the butcher to trim off any excess sinew   

• Be sure to get plenty of colour on the beef as this will give the sauce more flavour  

• This recipe will also work with diced beef  

• It will taste better the next day