Friday, October 14, 2011

Beer Braised Short Ribs


Here is a great recipe for beer braised short ribs.  Since it wasn’t as cool as I expected here in San Diego, I lightened this dish serving Green Beans with Roasted Bell Peppers, Garlic and Mushrooms and Parmesan Potato Fritters instead of the traditional au gratin or macaroni and cheese.

I used boneless short ribs this time because that is what was available to me but, as with cooking most proteins I prefer using bone-in short ribs not only for depth of flavor, but also because of the added tenderness you get from cooking with the bones.  Also, when it comes to preferences, I prefer using a deep stout when cooking beef dishes, and in this case used an organic chocolate stout.  If you’re worried about developing sweetness in the dish there is no need to be, for me the richness in flavor is more prominent in this variety of beer.

Ingredients

15 bone-in or boneless short ribs
2 cups stout 
½ cup beef stock
2 heads of garlic, peeled and left whole
1 onion, chopped
1 tsp red pepper flakes
2 tbsp tomato paste
2 tbsp worcestershire sauce
1 carrot, peeled and chopped
1 celery stalk, chopped
1 tbsp dried thyme
vegetable oil for browning
2 tbsp unsalted butter
salt & freshly ground black pepper

Preheat your oven to 300 degrees.  


Season short ribs liberally with salt and pepper.  In a dutch oven or heavy bottom roasting pan lightly coated with oil, brown each short rib on all sides.  Browning the short ribs in a few batches is important to keep the meat from developing too much liquid and stewing.  Once browned, remove from the pan and set aside. 


Saute the chopped onions, carrot and celery, then rub the dried thyme in your palm and stir into the vegetable mixture cook until tender, adding more oil to the pan if needed.  Once soft, toss in the red pepper flakes and garlic cloves, season with salt and pepper then stir in the tomato paste cooking until it melts in with the vegetables, about 3 to 4 minutes.  Next, add the liquids including the beer, stock and worcestershire sauce, stirring until everything is thoroughly mixed together, return the short ribs to the pan, bring the liquid to a boil on medium high heat, then reduce and braise on low for 2 to 2 ½ hours turning the short ribs half way through cooking.  Allow to rest at least 15 minutes and when ready to serve; remove the short ribs and set aside on a serving plate, blend half of the sauce in a food processor until smooth then pour back into the pan.  Over a medium flame, bring the sauce to a simmer allowing it to reduce by half, then finish by stirring in 2 tablespoons of butter and seasoning with salt and pepper.  Pour over the short ribs and serve.  This recipe substantially feeds 6 to 8 people.

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