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Irish Short-Rib Stew with Braised Cabbage

Updated on February 18, 2010

Just in time for Saint Paddy's Day!

Let's face it, everyone's Irish at least one day out of the year. What better time to experience some of the best flavors the green island has to offer than Saint Patrick's Day? This very hearty and delicious stew uses the best flavors of Ireland and is an authentic dish that will make your Saint Patrick's Day celebration memorable! That is... if you can remember it. Erin go Braugh!


For the Braised Ribs

  • 5 lbs. bone-in beef short rib (available through your local butcher)
  • 1 tbsp. onion powder
  • 2 tbsp. kosher salt
  • 1 tbsp. garlic powder
  • 1 tsp. crushed caraway seed
  • 4 dried bay leaves
  • 1/4 cup olive oil
  • three 12 ounce bottles Guiness or similar stout beer
  • 1 750 ml. bottle red wine (preferably port)
  • 2 white onions (julienned)
  • 2 lbs. carrots (cut into coins or baby carrots)
  • 1/2 cup demi-glace
  • 2 tbsp. fresh chopped thyme
  • 2 ribs celery (small diced)

For the Cabbage

  • 1/2 head green cabbage (julienned)
  • 1/4 cup of the braising liquid
  • 3 tbsp. butter
  • 1/4 cup manufacturing creme
  • cracked black pepper to taste

Braising the Short Ribs...

This is the most time consuming part of this stew but the results are well worth it! Place a large roasting pan over two hot burners and add the olive oil. Next, season your short ribs on all sides with the onion powder, salt, garlic powder and crushed caraway seeds and carefully place in a single layer in the roasting pan. Brown evenly on all sides (about 3 minutes on each side) rotating around the pan to avoid uneven scorching. Once all the sides are evenly browned, deglaze the pan with the beer and the red wine. Add the bay leaves, white onions, carrots, demi-glace, fresh thyme and celery and bring the liquid to a boil. Allow to boil rapidly for five minutes then reduce the heat to medium low and cover the roasting pan with a tight-fitting lid. Continue to cook for about another two hours or until the rib meat starts to fall away from the bones.

Braising the Cabbage...

In a large saute pan, melt the butter and saute the cabbage until it starts to wilt. Add 1/4 cup of the short rib braising liquid to the pan and continue to saute for another minute. Add the creme and cook until the cabbage has reached desired doneness (about two minutes). Add cracked pepper to season and serve immediately.

Putting it all Together...

In a shallow bowl, spoon in a desired amount of the braised cabbage and then top with a desired amount of the short rib and broth. If desired, you can easily remove the bones before serving. Make sure to have some fresh whipped potatoes or gratin when serving this dish, and for a traditional Irish feast, have some Irish soda bread on hand to sop up all the delicious broth. Enjoy with your favorite Irish stout!

Be sure to check out more of my Perfect Recipes!

  • How to make Perfect Hollandaise - Great on Eggs Benedict, Asparagus and Poached Salmon, this recipe includes helpful videos and tips to assure you success!
  • How to make Perfect Demi-Glace - This is a great hub if you've ever wanted to make Demi-Glace at home. This easy to follow recipe is based on the classic Escoffier recipe taught to students throughout the world at Cordon Bleu certified schools.
  • How to make Perfect Pesto - Who doesn't love Pesto? Here's a recipe you can make at home in your blender or food processor in a matter of minutes! This hub also talks about the benefits of using a Mortar & Pestle, and provides handy links to shop for the right one.
  • Steamed Mussels in Garlic Saffron Broth - Truly, one of my favorite recipes. Mussels were one of the first things I ever learned how to cook, and this recipe was perfected over decades of experimenting with freshly caught Pacific Black Mussels.
  • How to make Perfect Meatballs - Try this authentic Sicilian recipe the next time you're in the mood for meatballs! This hub also includes some great tips for avoiding dried-out meatballs, and links to some great Italian cookbooks. Salud!
  • Cream of Roasted Butternut Squash Soup - One of my signature soups. This recipe can be served hot or cold, and is sure to be the best squash soup you'll ever taste!
  • Creamy Champagne Viniagrette - This easy to make viniagrette goes great as a dressing or a marinade, and is needed to make the Perfect Portobello Mushroom Appetizer. I gaurantee you'll love this one!
  • Chef Delaney's Perfect BBQ Spice Rub - Shhhh! Don't tell anyone, but here's my secret spice rub recipe. Alright, I guess you can tell your friends and family... but that's it! This rub goes great on anything you want to throw on the grill and is easy to make. Try this on ribs with my famous Smoked Peach and Chipotle BBQ Sauce and be prepared to be impressed!
  • Smoked Peach and Chipotle BBQ Sauce - Another Chef Delaney signature recipe, this sauce combines sweet, spicy and smoky flavors in perfect harmony to create a grilling sauce with just the right amount of stickiness, and a one of a kind flavor that will boost you from Backyard Chef to Grill-Master in no time!


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    • Delaney Boling profile imageAUTHOR

      Delaney Boling 

      8 years ago

      Thanks guys! I used to do these at an English teahouse as a special and almost always sold out. A group of customers would always try to find out when I was cooking them and would make reservations accordingly, so I made sure to write the recipe down. Irish cuisine gets a bad rep for just being meat and potatoes, but sometimes meat and potatoes can be the perfect dish! Hope you guys enjoy this one.

    • Dave Mathews profile image

      Dave Mathews 

      8 years ago from NORTH YORK,ONTARIO,CANADA

      Delaney YUMMIE, if you are cooking this for tonights dinner let me know where you live so that I can come over for some.


    • breakfastpop profile image


      8 years ago

      This recipe sounds mouthwatering. I love short ribs but rarely make them. I will give this recipe a try, probably this week-end. Thanks so much!


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