Sunsets and Silencers

"Stout Braised Short Ribs" and "Irish Car Bomb" Recipe by Brad Johnson

Stout Braised Short Ribs                   

Ingredients:

1.     Beef short Ribs  2 lbs.

2.     Large white onion (diced)

3.     Celery Stalks 3 (rough chop)

4.     Whole carrots 2 (rough chop)

5.     Garlic cloves 4 (minced)

6.     Rosemary Sprigs 3

7.     Salt and Pepper  (to taste)

8.     Butter (as needed)

9.     Your favorite stout beer, I like Guinness  (2-3 pints or enough to cover the ribs ½ way)

10. Water (enough to cover the other ½ of the ribs)

11. Pressure cooker

Method

1.     Place pressure cooker over medium heat, no lid, and melt butter

2.     Once the butter is melted add the celery, carrot, garlic, and onion and cook until soft.  Here is a good place to add a little salt and pepper

3.     If your ribs aren’t cut into portion sizes small enough to fit into the pressure cooker go ahead and cut them while your vegetables are cooking.

4.     Once the vegetables are soft place the rosemary, ribs, and beer in the pot adding the water last.

5.     Lid up the pressure cooker and turn the heat up to medium-high.  Let the ribs cook from 25-35 minutes.

6.     When the ribs are finished pull them out and save the liquid.  S

7.     Strain the liquid and use it for sauce.

8.     Serve the ribs and sauce over some mashed potatoes and enjoy the rest of your beer

Irish Car Bomb

In a pint glass

1/2 pint stout beer (I like Guinness)

In a shot glass

1/3 Bailey's Irish Cream

1/3 Jameson Irish Whiskey

1/3 Kahlua

Drop the shot into the pint and drink, quickly.

Brad Johnson is a classically trained chef and culinary rebel. His knowledge of classic French technique is often shunned in favor of his deeply rooted passion for Southern technique. Brad has built his reputation on food that is familiar yet unique as well as his trademark for never being ordinary. Brad is also the author of "Kitchen Conversation," an irreverent look at food and cooking.