Stout Braised Short Ribs And Hammered Potatoes | Darling Magazine

Recently we had guests from out of town who were going to visit for dinner as a brief stop on their road trip. I wanted to make something fabulous that would not keep me in the kitchen all evening so that I could enjoy the short visit with my guests rather than be chained to the kitchen. I also wanted to be a good hostess and send them off with a warm and hearty meal. I decided to make stout braised ribs and baby Yukon gold potatoes so that I could cook the ribs in the slow cooker and prepare the potatoes—except for the final baking—ahead of time.

It’s worth noting that I am generally unconventional and I enjoy going off the beaten path. As I was getting ready to handle these hot potatoes, I noticed a hammer on the counter. The urge to explore was overwhelming. I wondered what would happen if I smashed the potatoes with a hammer, and then put the butter and seasoning on them instead of dicing them. I decided to experiment: I smashed them with the hammer and then finished them off in the oven the same way I do when I dice them. This made the inside much more light and fluffy, and made the outside so crisp and delicious.

This meal was virtually effortless and hearty, yet still elegant—equally perfect when guests are coming into town, or on a regular weeknight.

Stout Braised Short Ribs
1 ½ pounds boneless pork ribs
1 teaspoon salt
2 teaspoons black pepper
1cup flour
2 tablespoons extra virgin olive oil
2 medium white or yellow onions sliced
3 cloves of garlic smashed (I do this with my mortar and pestle)
6oz (about ½ can) stout beer
1 quart beef stock
1 spirg of fresh rosemary
1 sprig of fresh thyme

In a small saucepan or sauté pan reduce the beef stock to about half. This helps to concentrate the flavors better in your slow cooker. Set aside.

Season the short ribs with salt and pepper and dredge in flour.

Heat olive oil in a Dutch oven or deep fry pan over medium-high heat.

Cook the dredged ribs 5 minutes per side in the hot oil. (Searing the meat seals in the flavor and the juices and helps it to hold up well in the slow cooker.)

In the bottom of the slow cooker place the sliced onions as a bed for your meat. Then place the short ribs, garlic, rosemary, thyme then the reserved beef stock and the beer.
Turn slow cooker to your desired setting and let braise 4-6 hours.

Hammered Potatoes
1 pound baby Yukon gold potatoes
2 quart water
1 teaspoon chicken bouillon
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 cloves garlic minced
¼ cup chopped fresh chives
¼ cup shredded Parmesan cheese

Place potatoes, chicken bouillon and 2qt water in a 5 qt stock pot. Cover pot and bring just to a raging boil. Turn off heat and let potatoes sit covered for 30 min.

Drain potatoes and place back in the pot with ice cubes and let sit on the counter uncovered until the potatoes are cooled to room temperature.

Preheat oven to 350 degrees

Once potatoes are cooled place on a lightly greased baking sheet and hit with a hammer until they are smashed but still hold somewhat of a shape.

Melt butter, olive cialis order oil and garlic together in a small bowl in the microwave, about 30-45 seconds.

Pour butter, garlic and oil mixture evenly over the potatoes.

Top with chopped fresh chives and Parmesan cheese and salt and pepper to taste.

Bake for 20 minutes until cheese has made a nice crust and the potatoes are golden in color.

NOTE: Par boiling the potatoes and then hammering them to open them up makes the outside mildly crispy and the inside soft and fluffy. It also infuses the herbs and garlic through. Delicious either on their own or with some of the gravy from the ribs.

Image via Modern Foodie

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