So, did everyone else at least have a lovely St. Paddy’s Day? I hope so, because I most certainly did not. Mine was just one of “those days” where it snowed all through my morning commute, the design program I use at work crashed on me 12 times in the span of an hour (I mean literally 12, no exaggeration), the yoga class I wanted to take was cancelled because the instructor was sick (probably drinking green beer instead), and my fridge and freezer stopped working. Thankfully, I had some new episodes of Sherlock to comfort me – seriously, if you need to cure a bad day, just watch the scenes where Sherlock and Watson get drunk during a stag night. Aside from these short ribs, it’s my favorite thing this week.
I love short ribs. Love, love, love. I think it was the Pioneer Woman who described them as little pot roasts, and she’s right. I usually make short ribs by braising them in some combination of beef broth, red wine, vegetables and herbs, but I found this recipe, which calls for using Guinness, so I got myself in the St. Paddy’s Day spirit and made a batch for myself and my friend Jess.