Heart Healthy from WakeMed Heart Center

Stout Braised Apple Brandy Farms Beef Short Ribs

October 3, 2012 |

…with Parsnip Sweet Potato Mash and Molasses Flavored Butternut Squash

Stout Braised Short Ribs | Flavor, NC

Recipe courtesy of Chef Andrew Long
as seen on episode “Apple Brandy Beef“, season 2

Serves 4


  • 4 pounds beef short ribs
  • 1 c diced onion
  • ½ c diced celery
  • ½ c diced carrot
  • 2 sprigs fresh thyme
  • 6 garlic cloves
  • 1 Bay leaf
  • 8 oz dark stout beer
  • 12 oz good quality beef or veal stock
  • 2 Tbsp chopped parsley

For the Mash:

  • 1 pound parsnips, peeled and chopped
  • 1 pound sweet potatoes, peeled and chopped
  • 1 stick butter
  • 2 c heavy cream
  • 1 sprig fresh rosemary
  • Salt and ground white pepper

For the squash:

  • 1 small butternut squash, peeled and chopped
  • 1 Tbsp diced shallots
  • 1 Tbsp butter
  • 2 Tbsp good quality sorghum molasses
  • Salt and pepper

Pre-heat oven to 300 degrees. Heat a small amount of oil in a large skillet, season ribs well with salt and pepper, and sear each side of the rib. Be careful not to crowd the pan, work in batches to prevent the pan from cooling down. When ribs are seared, remove from skillet and place snugly in glass or steel baking pan with at least 2-inch sides. After removing ribs, drain excess oil from skillet, and sauté celery, onions, and carrots 3-5 minutes until onions are translucent. Add beer, stock, thyme and bay leaf to skillet and bring to boil. Pour liquid over ribs, then cover tightly with aluminum foil. Place in oven and cook 3 ½ hours.

Combine parsnips and potatoes in saucepan, cover with cold salted water, and bring to boil. Boil 15-20 minutes until well cooked, drain. Heat butter, cream, and rosemary until it comes to a simmer, add to parsnip and potato mixture, mix well, and season with salt and pepper.

Blanch squash in salted boiling water until fork tender, drain.

Remove ribs from oven. Carefully remove ribs from pan, set aside. Strain braising liquid into a saucepan and bring to simmer. As sauce simmers, ladle any fat that rises to the surface off and discard. Reduce sauce until it coats the back of a spoon, season to taste with salt and pepper.
Heat butter over high heat in skillet, sauté squash with shallots and salt and pepper. Remove from heat and add molasses.
Plate ribs next to mash and squash, spoon sauce over ribs, garnish with chopped parsley.

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