Braised Short Ribs with Colcannon Cakes
By Dennis Prescott
Celebrate St. Patrick’s Day with hearty short ribs braised in Guinness and cozy potato and cabbage colcannon cakes to soak up all that brothy goodness. Cookbook author Dennis Prescott walks you through his comforting, slow-cooked recipe inspired by flavors from the Emerald Isle. Need something to do while your short ribs braise on the Traeger till fall-off-the-bone tender? Dennis says just grab a pint.
Prep Time
45 Min
Cook Time
4 Hr
Pellets
Hickory
Ingredients
This recipe serves:
4
Units of Measurement:
Short Ribs
| 4 Tablespoon | grapeseed or other neutral flavored oil, divided |
| 4 Pound | bone-in beef short ribs (English style) |
| To Taste | sea salt and freshly ground black pepper |
| 1 Large | yellow onion, diced |
| 2 Whole | carrots, peeled and diced |
| 2 Stalk | celery, diced |
| 2 Tablespoon | tomato paste |
| 6 Clove | garlic, minced |
| 1 | bay leaf |
| 2 Tablespoon | fresh thyme, chopped |
| 2 Tablespoon | fresh rosemary, chopped |
| 2 Cup | (16 ounces) your favorite stout beer |
| 2 Cup | beef stock |
Colcannon Cakes
| 2 1/2 Pound | russet potatoes, peeled and cubed |
| 5 | unsalted butter |
| 3 Cup | green cabbage, shredded |
| To Taste | sea salt |
| 1 Cup | heavy cream |
| 3 Whole | scallions, sliced |
| 1 Cup | all-purpose flour |
| 1 Large | egg, lightly beaten |
For Serving
| 1/4 Cup | chopped flat-leaf parsley |
Steps
1
Prepare the short ribs: Preheat a Traeger with the lid closed to 375°F; this will take about 15 minutes.
375 ˚F / 191 ˚C
00:15
2
Heat 2 tablespoons of the grapeseed oil in a large Dutch oven or high-sided, oven-safe pot over medium heat on the Traeger induction cooktop or the stove. Season the short ribs all over with salt and pepper. Working in batches, brown the short ribs on all sides until golden brown all over, about 8 minutes total. Transfer to a rimmed baking sheet.
375 ˚F / 191 ˚C
00:08
3
Add the onion, carrot, celery, and a pinch of salt to the pot. Cook, stirring occasionally, until the vegetables are tender. Add the tomato paste, garlic, bay leaf, thyme, and rosemary and cook, stirring constantly, for 2 minutes. Pour in the stout and the stock and stir well, scraping the bottom of the pot. Season with a pinch each of salt and pepper and bring to a simmer.
4
Return the short ribs to the pot, transfer the pot to the Traeger, and cook, uncovered until the meat is falling off the bone, 2 ½ to 3 hours. Add more beef stock as needed if the pan starts to look a bit dry.
375 ˚F / 191 ˚C
02:30
5
When ready to serve, make the colcannon cakes: Put the potatoes in a large saucepan and add water to cover by a few inches. Generously salt the water, bring to a boil over high heat, and boil until fork-tender, about 15 to 20 minutes. Drain and transfer to a large bowl.
6
Meanwhile, melt the butter in a large skillet over medium heat. Add the cabbage, season with a pinch of salt, and cook until tender and wilted. Add the cabbage to the bowl with the potatoes, then add the cream. Using a potato masher, mash until combined. Fold in the scallions season to taste with salt. Add the flour and egg, mix to combine, and form and shape into 1-inch-thick cakes.
7
Heat the grapeseed oil in a large skillet over medium heat. Working in batches, fry the cakes, turning once, until golden, about 3 to 4 minutes per side.
8
To serve, transfer the short ribs to a platter and pour the braising liquid over top. Sprinkle with parsley. Serve the colcannon cakes alongside.
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