The Ultimate St. Patrick’s Day Comfort Food with Dennis Prescott | Traeger Grills

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are leaner, while beef chuck is more economical.

red wine

🥗Healthier: beef broth

💰Cheaper: white wine

Broth reduces alcohol while maintaining flavor, white wine is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Season beef short ribs liberally with salt and black pepper.

Heat olive oil in a skillet over medium heat.

Sear short ribs in batches until browned, about 3-4 minutes per side.

Remove short ribs and set aside; add onions, celery, and carrots to the skillet.

Sauté vegetables with salt until softened, about 5-6 minutes.

Add bay leaf, thyme, garlic, and tomato paste; cook for 2 minutes.

Deglaze the skillet with Guinness stout, scraping up browned bits.

Add beef stock and bring to a boil; return short ribs to the skillet.

Cover and cook on the grill at 375°F for 3-4 hours, flipping halfway through.

Boil diced potatoes in salted water until fork-tender, about 15-20 minutes.

Drain potatoes and set aside; cook chopped cabbage in butter until wilted.

Mash potatoes with butter, then mix in cream, egg, and flour.

Shape potato mixture into cakes about 1 inch thick.

Fry colcannon cakes in oil until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens