Sam Adams Irish Short Ribs

Sam Adams Irish Short Ribs and Colcannon Recipe

Serves 3-4


3 lbs beef short ribs (4-6 bones)
6 carrots, peeled and sliced
2 medium onions, sliced
10 cloves garlic, whole
1/2 cup parsley, chopped
4 – 12 oz bottles of Sam Adams Irish Red Ale
1/3 cup brown sugar
1 tsp rosemary
8 cloves, whole
4 tbsp grapeseed oil (or vegetable oil)
salt and pepper to taste


Apply a liberal amount of salt, pepper and oil to the short ribs.  Heat some oil in a heavy pot over high heat.  Just as the oil begins to smoke add the short ribs, searing on all sides until brown.  Remove the short ribs and set aside on a plate.

Reduce heat to medium-high then add the carrots, onion and garlic.  Cook about 3 minutes stirring occasionally until translucent.  Return the short ribs to the pot and add beer, brown sugar, parsley, cloves and rosemary.  Bring to a boil then cover and reduce to a simmer.  Cook until super tender, 3-5 hours.

Remove ribs and tent them with tin foil on a plate.  Reduce the remaining liquid by half.  Remove bones and puree the liquid.  Strain and serve as a sauce over the short ribs.  Serve on a bed of IPA Colcannon Potatoes.

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