Boneless Short Ribs cooked all day in the slow cooker in a pool of Guinness. Topped with Irish stout braised cabbage. Taco Tuesday is taking inspiration from St. Patricks day with Guinness Braised Short Rib Tacos with Guinness Braised Cabbage.
I spent the weekend in Southern Utah with a friend spa’ing, massaging, hiking, eating healthy and sleeping in. A few nights away to refocus, balance and take the mama hat off is just what I needed. After getting home late last night, I woke up this morning feeling rebalanced. I also took the entire weekend off from any social media and blogging. I scheduled everything before I left and with the exception of one or two Instagram photos, I didn’t connect at all. I can’t even tell you enough how nice it was. It got me thinking I need to designate a day or two a week to get offline.
The weather in Ivins was 70 degrees and cloudless blue skies all weekend. I dosed up on Vitamin D, spending as much time outside as I could. Being outdoors is something my body and mind craves. We ate outside, read books outside, walked outside and did it all in leggings and a t-shirt. As much as I love the winter (you know I do!), it was pretty nice to soak up the sunshine and be warm all weekend. I came home to 3 inches of fresh snow and after a few days of soaking in spring, I’m ready to fully embrace winter again. I’m crazy like that! And can’t wait to strap my snowboard on after I tackle a long list of to do’s this morning.
In other news, my husband kept the kids all weekend. I used to worry about how things went down when I was away and now I’m able to let it go. I’m pretty sure they lived off cereal and bagels all weekend, didn’t go to bed before 10 and spent the entire weekend snowboarding or laying on the couch watching tv. There were no baths or chores involved and my older son said they got extra treats every day. Can you say total win for the kiddos? I’m pretty sure that’s their dream weekend. And you know what? Two years ago I might have freaked out. Today, I say awesome. I’m so glad they can hang with their dad and get along when mom’s not around. It might not be the way I run things but it’s all good. Kudos to the stuntman for holding down the fort this weekend and letting me sneak away.
Enough about me, let’s talk tacos. How could I not take inspiration from St. Paddy’s day next week? Beer, cabbage, sour cream? Check, check, check. You get a double dose of Guinness this week as the short ribs take a 10 hour bath in the beer thanks to the slow cooker and the cabbage gets a quick braise in Guinness before topping the tacos. A little sour cream and these tacos are ready to roll. Dare I say these were even better the following day? Seriously good, I tell ya.
Have a great week everyone and be sure to check back later in the week for another new recipe and my new series, The Goods.
Slow cooker short ribs braised in Irish Stout for a St. Paddy's day taco. Topped with beer braised cabbage, these tacos are for the win.
- 2 lb boneless short ribs
- 2 tablespoons all purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 2 tablespoons balsamic vinegar
- 2 cloves minced garlic
- 1 small onion thinly sliced
- 14 oz can Guinness or other Irish Stout
- 1 small head green cabbage
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Guinness or other Irish Stout
- corn or flour tortillas
- sour cream
- parsley or chives for garnish (optional)
- Place the short ribs in a large ziplock baggie with kosher salt and pepper. Shake well until meat is thoroughly and evenly coated.
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. When the skillet is hot, add ribs and brown, without turning, 2-3 minutes per side.
- Transfer ribs to a slow cooker. Add sliced onion and bay leaf to the pot.
- In a small bowl, combine tomato paste, brown sugar, balsamic vinegar, and garlic. Pour the tomato mixture along with the beer over the ribs and onions. Cover and cook on low for 8-10 hours.
- An hour before the ribs are done cooking, prepare cabbage.
- Heat remaining 2 tablespoons olive oil in a skillet or cast iron over medium heat. Add cabbage and sauté 3-5 minutes. Turn heat up to medium high, add beer and simmer 15-20 minutes until beer is evaporated and cabbage is soft and starting to brown.
- To serve tacos, shred short ribs (they should fall apart!) and place desired amount in tortilla. Top with some braised cabbage and a dollop of sour cream. Garnish with chives or parsley if desired.