Guinness Braised Short Ribs with Colcannon Cakes 

St. Patrick’s Day means pulling out all the stops, and this dish is a fantastic twist on an Irish-inspired classic. Guinness Braised Short Ribs with Colcannon Cakes. Yes Please! Comforting, nostalgic, soul-warming, malt-kissed deliciousness. Perfect for celebrating the season in style with friends and family. The star of the show here is our Guinness Draught, thanks to its rich and perfectly balanced toasted malt, coffee, and chocolate notes that add an incredible depth of flavor to this dish. Combined with a pint or two of the good stuff, this recipe is guaranteed to impress. Sláinte, friends! 

Guinness Braised Short Ribs with Colcannon Cakes 

Makes 8 – 10 servings 

Cook time: 3 hours 

Guinness Short Ribs 

4 pounds beef short ribs 

2 tablespoons grapeseed oil 

1 large onion, diced 

2 carrots, diced 

2 celery stalks, diced 

2 tablespoons tomato paste 

6 garlic cloves, minced 

1 bay leaf 

2 tablespoons chopped fresh thyme leaves 

1 X 440 ml can Guinness Draught  

2 cups beef stock 

Sea salt and freshly cracked black pepper

Colcannon Cakes 

2 ½ pounds russet potatoes 

3 cups shredded cabbage 

⅓ cup butter 

1 cup cream 

3 green onions, sliced 

Sea salt and cracked black pepper 

1 cup flour 

1 egg, lightly whisked 

Sea salt 

¼ cup grapeseed oil, for frying 

Preheat an oven to 375 degrees F. 

Heat a very large dutch oven (or oven-safe pot) over medium-heat, then pour in 2 tablespoons of grapeseed oil. Season your short ribs all over with sea salt and freshly cracked black pepper then, working in batches, brown until golden all over. Set aside. 

Next, add your onion, carrot, celery, and a pinch of salt, then sauté until your veggies are softened and translucent. Add your tomato paste, garlic, bay leaf, thyme, and cook, stirring constantly, for 2 minutes. Pour in your Guinness Draught, beef stock, season with a pinch of sea salt and pepper, then bring to a simmer. Add your short ribs back to the sauce, then transfer to the preheated oven and braise for about  2 ½ to 3 hours, or until your short ribs are falling off the bone and your kitchen smells absolutely incredible.  

Meanwhile, prepare your colcannon cakes. 

Boil your potatoes in salted water until fork tender, about 15 to 20 minutes, then drain. While the potatoes are boiling, heat a skillet over medium-heat and melt your butter. Add the cabbage, season with a pinch of salt, then cook for 4 – 5 minutes, until softened and wilted. Combine the potatoes, cabbage, and cream, and mash until smooth. Fold in your green onions, then season with salt to taste. Cool for a few minutes until workable. 

Add your flour, egg, and a pinch of sea salt, then shape and form into flattened individual-sized cakes. Heat grapeseed oil in a large skillet and, working in batches, fry your colcannon cakes until golden, about 3 – 4 minutes per side. 

Serve your beautifully falling-off-the-bone Guinness braised short ribs with your golden colcannon cakes, a garnish of flat-leaf parsley, and a pint or two of the good stuff. Sláinte!