- 3-4 plate short ribs, separated and trimmed
- Salt and black pepper
- 2 tablespoons olive oil
- 2 tablespoons canola oil
- 4 carrots, chopped
- 1 leek, chopped, white & light green parts only
- 4 garlic cloves, minced
- 64 ounces beef stock
- 24 ounces dark beer (stout or porter)
- 12 ounces tomato paste
- 1 bunch thyme
- 2 bay leaves
- Parsley for garnish
- 5-6 potatoes, washed with skins on
- 1 cup milk
- 4 ounces butter
- Green onions, chopped
- Preheat the grill to 450 degrees F.
- Rub short ribs with olive oil then thoroughly season with salt and black pepper.
- Place Fish Pan on grill to preheat for 2-3 minutes. Add canola oil to the pan and brown the short ribs for about 2 minutes per side. Pull off and set aside. Dispose of any fat that rendered inside the pan.
- Brown the carrots, leeks, and garlic in the pan (about 2 minutes). Once browned, add beef broth, beer, tomato paste, thyme and bay leaves. Stir and let simmer for 2-3 minutes.
- Add short ribs back to pan making sure that the majority of the ribs are immersed in the broth mix. Cover the Fish Pan with tin foil and remove from heat.
- Adjust grill temperature to 350 degrees F. Place the pan back on the grill and let cook until beef ribs are soft and tender (about 4-5 hours). You can tell they are ready when you can easily pull the meat apart with just a fork.
- While the ribs are cooking, boil the potatoes in salt water for 20-25 minutes. Drain and mash with skins on. Whisk milk, butter, green onions, salt and pepper into the mashed potatoes. Keep warm until beef ribs are done.
- Serve short ribs over mashed potatoes and spoon sauce over them from the pan. Garnish with parsley and enjoy!