Guinness-Braised Beef Short Ribs, Drunken Prunes, Cipollini Onions, And Root Vegetables Recipe

Fork-tender short ribs are paired with sweet, Guinness-soaked prunes, roasted cipollini onions, and hearty roasted vegetables in this dish from Wade Murphy, executive head chef at The Lodge at Doonbeg, in County Clare, Ireland. A modern interpretation of traditional meat and potatoes, it’s one of his favorite dishes to make this time of year. Making the short ribs a day in advance and storing them in a refrigerator allows you to skim off the fat easily, with a spoon, the next day. — Allison Beck