GUINNESS-BRAISED VENISON SHORT RIBS

ONE POT | PRESSURE COOKER

Venison ribs are usually scrapped for ground meat, but they are probably my favorite cut on the deer. Be sure to ask your processor to save the ribs for you; otherwise, you’ll miss out on delicious recipes like this one.

Prep Time: 15 minutes

Cook Time: 2 hours

Serves: 4

4 pounds bone-in venison short ribs

Kosher salt

Freshly ground black pepper

3 tablespoons olive oil

2 (12-ounce) bottles Guinness Extra Stout

1 (32-ounce) container beef broth

2 cups brewed coffee

2 large onions, diced

1½ teaspoons dried thyme

1 pound baby red potatoes (optional)

1. Preheat the oven to 325°F.

2. Score the short ribs by making a small cut on the back side of the silver skin in between each rib on the meat; cut just enough to slice the silver skin and not the meat. Then, cut the rack into 3- to 4-rib sections. Season the short ribs generously with salt and pepper.

3. Heat the olive oil in an 8-quart Dutch oven over medium-high heat until hot. Working in batches, sear the short ribs for about 2 minutes per side, until browned. Transfer to a plate and continue with the remaining ribs.

4. Reduce the heat to low. Add the Guinness, broth, coffee, onions, thyme, and potatoes (if using), then return the ribs and any accumulated juices to the pot.

5. Cover the pot and transfer it to the oven. Braise until the meat is falling-off-the-bone tender, about 2 hours.

Pressure Cooker Variation: Prep the venison short ribs as directed in step 2. Select Sauté and sear them in the oil as directed in step 3. Add the other ingredients, lock the lid, and close the steam valve. Select Manual and set the time for 4 5 minutes on High Pressure. Naturally release the steam for 1 5 minutes; quick release any remainin g steam.