St.Patricks Day is an underrated holiday and I will be the first to say I’m one of those dorks that celebrates almost every holiday of the year. I just think it’s an excuse to have fun such as hang up (or make if you’re into that like I am) decorations, activities and of course make food.
So for this particular meal, I wanted it to have an Irish feel. I’ve been wanting to cook short ribs for a loooooong time (I seriously don’t know why I waited so long). I’ve had it before at restaurants and been needing an excuse to make it at home. It’s a hearty but succulent dish and this meal hit all the right spots. It’s also perfect for a cold night and a great way to spend a cozy evening at home.
I make a killer pot roast that my husband is completely in love with (and now my daughter, hooray!) so the recipe is kinda derived from it but with some tweaks. The key to this meal is the dutch oven. This must be my favorite accesory in the kitchen… and the cast iron skillet…and the food processor…and perhaps the blender…you get the idea. The point is, it’s the best pot to have when braising meat. There’s something magical about this pot, it makes the food taste better. My first was a fairly inexpensive one that Danny gave me for my birthday when we first moved here. Yes, I get kitchen stuff for presents. Don’t laugh, it makes me happy.
Anyways, I wore it to the ground (no really, the enamel was coming off the bottom because of how much I used it). I was so sad when it couldn’t be used anymore. It was winter and Christmas already passed (what a horrible time for my kitchen vessel to go). I immediately began counting the days for the next anniversary, birthday, holiday or special occasion that would permit me to ask for this as a gift again. One day I had asked Danny to go to Sur La Table (an AMAZING kitchen store that would make me broke if I went too often) to grab a baking sheet (at least I think) for me. When he called me I thought it was to repeat for the millionth time the size I needed (his memory is WAY better when it comes to sports than with cooking). Instead my wonderful husband told me they had a dutch oven on clearance and if he should get it. First of all, holy cow my husband remembered the dutch oven! (or maybe it’s because he got tired of me moping around the house). Second, apparently it was on clearance because the color was discontinued (say what?) and third, um yes!!! YES! YES!
All was well again. I had my favorite kitchen pot again and Danny could go back to eating melt in your mouth meat (maybe that’s why he didn’t forget). Moral of the story is, go get one. They have some decent priced ones that will last you for awhile (if you’re not crazy like me) in Target or even Amazon. It provides a uniform internal heat like no other and you won’t regret it.
- 4 pounds boneless or bone in short ribs
- 1/3 cup of flour (optional if you're gluten free)
- 3 tablespoons of olive oil
- 1 large onion, halved and thinly sliced
- 5 garlic gloves minced
- 2 bottles of beer (preferably dark) or 2 cups of red wine
- 2 rosemary sprigs
- 1 tablespoon of brown sugar
- 1 pound (or a whole bag) of pearl onions (they come frozen and peeled already for you!)
- 4-5 large russet potatoes
- Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate.
- Reduce heat to medium. Add yellow onion and garlic, cook until golden. Return meat to Dutch oven. Add beer or wine, brown sugar and rosemary. The liquid should not cover the meat completely. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
- Remove Dutch oven from oven, and add pearl onions. Uncover and braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks, remove bones if there was any. Season with salt and pepper. Divide filling among 1 cup ramekins or place meat in a 8 x 8 baking dish.
- Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandolin). Arrange potatoes over meat to form tight circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).
- I used enough meat to just make two individual portions, the leftovers I froze in a large zip lock bag for a different dinner in the future.
Seriously people, this is to die for.
I want to make it again already.