You’ll want to grab a plate and pull up a seat at this gorgeous Irish inspired dinner because Chef Jason at Homespun has prepared a truly drool-worthy menu. Think tender seasoned beef that doesn’t require a knife anywhere near it, sweet, yet savory roasted vegetables and a warm loaf of homemade Irish soda bread with fresh parsley and chives fresh out of the oven. This is one of those meals that you’ll be sorry to join the “clean plate club” for, but don’t worry…it all tastes even better on your second helping.
Thank your oh-so-handy dutch oven for working the magic on these braised beef short ribs. They’re truly slow cooked to perfection alongside a glorious mix of fingerlings, carrots, celery and garlic. Guinness, wine and sherry vinegar offer quite the tasty base for the beef, while a sachet of fresh rosemary, thyme and salt and pepper provide the last layer of seasonings.
Irish soda bread really needs no introduction, am I right? But this gorgeous loaf (yes, bread can totally be gorgeous) reminds us all just how much better homemade really tastes. Just don’t even THINK about serving it without that creamy, local grass fed butter.
If your St. Patrick’s Day gathering doesn’t include a warm, comforting meal like this with a big glass of Guinness…well, you may want to reconsider. Big thanks to the entire creative team on this shoot for inspiring us with a truly stunning St. Patty’s Day spread. Cheers, Kat
- 2 lb Boneless Short Ribs , cut into 3 oz pieces
- 1 large Sweet Onion, cut into large wedges
- 1 lb Fingerlings
- 3 ribs Celery, cut into 1 inch pieces
- 2 Carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves Garlic, crushed
- 2 cups Guinness
- 1 cup Red Wine
- 1 cup Sherry Vinegar
- Kosher Salt
- Grape Seed Oil
- Sachet
- 1/2 bunch Fresh Thyme, tied with kitchen string
- 1 sprig Rosemary
- 2 leaves Bay Leaves
- 1 tbsp Peppercorns
- 1 tbsp Whole Coriander Seeds
- Cheese Cloth
- Butcher’s Twine
- Preheat the oven to 275 degrees F.
- Season short ribs generously with salt.
- Place short ribs in large dutch oven on medium heat with oil. Brown very well, about 2 to 3 minutes per side. Do not overcrowd. Cook in batches. After short ribs are browned, place on paper towel lined plate. Discard excess oil.
- In the same pan place mirepoix (onions, celery, carrots, and garlic). Saute 3-5 minutes, until tender.
- Add the Guinness, wine, and sherry vinegar to mirepoix and reduce the mixture by half. Then add whole fingerling potatoes.
- Return the short ribs to the dutch oven and add water as needed to just about covered the meat. Add the sachet, which should include thyme, rosemary, black pepper, whole coriander, and bay leaves that is placed in cheesecloth then tied tight with butcher's twine.
- Cover with lid and place in the preheated oven for 2 ½ hours. Cook until fork tender and not tough.
- Discard sachet, and place pot of short ribs back into oven with lid off for 20 minutes. Periodically baste short ribs until glossy and glazed.
- 4 cups Unbleached All Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 1 3/4 cups Buttermilk
- 1 tablespoon Fresh Parsley, chopped
- 2 tablespoons Fresh Chives, chopped
- Preheat oven to 425 degrees. Grease with butter and then flour a 9” cake pan.
- In a large bowl, combine the flour, baking soda, salt, and fresh herbs. Slowly stir in the buttermilk until the dough comes together. It will be slightly sticky.
- Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk.
- Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another cake pan.
- Bake for 30 minutes, covered, then remove the lid and bake uncovered for about 10 minutes more or until the crust is dark golden brown.
- Best served warm or toasted with local grass fed, Banner Butter.
