Ingredients
Scale
- 1 quart beef stock
- 2 tsp. kosher salt
- 1 Tbsp. ground black pepper
- 1.5 lbs. boneless beef short ribs
- 1 cup all-purpose flour
- 2 Tbsp. olive oil
- 2 onions, sliced
- 5 garlic cloves, peeled and smashed
- 6 fl. oz. stout beer
- 2 lbs. red potatoes, cut in quarters
- 1 cup 1% low-fat milk
- 1/2 stick unsalted butter
- 2 tsp. kosher salt
- Cracked black pepper to taste
Instructions
- In a shallow sauce pan reduce the beef stock to one cup and set aside.
- Season the short ribs with salt and pepper, then dredge in flour until well coated.
- Heat the olive oil in a Dutch oven over medium heat.
- Cook the dredged ribs until browned on each side, about 5 minutes per side.
- When completely browned, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
- To the slow cooker add the onion as the first layer, then the ribs and the reserved drippings.
- Cover the meat with garlic, salt and pepper.
- Add the stout beer and reduced beef stock.
- Place the lid on slow cooker and set to high.
- Cook for approximately 6 hours or until tender.
- In the meantime, as you’re coming upon your 6th hour, prepare the mashed potatoes.
- In a large saucepan place potatoes and enough cold water to generously cover them.
- Simmer until potatoes are tender, about 15 minutes.
- Meanwhile, heat milk and butter in a small saucepan over medium heat until butter is melted.
- Drain potatoes completely in a colander and return to pan.
- Mash with a potato masher, and while hot, stir in the milk mixture.
- Season with salt to taste.
- Serve on a platter with short ribs on top.
- Spoon some of the sauce from the slow cooker atop the meat.
- Season with cracked black pepper to taste.
- Enjoy!