Porter and Honey-Braised Short Ribs
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- Dry rub:
- 1 1/2 teaspoons chile powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon kosher salt
- 2 teaspoons light brown sugar
- 1 teaspoon freshly ground pepper
- 3 to 4 pounds bone-in beef short ribs, cut between the bones into 2-inch pieces
- 1/2 cup unbleached all-purpose flour
- 2 tablespoons vegetable oil
- 1 yellow onion, cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch coins
- 2 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup porter
- 1 cup low-sodium beef broth
- 1/4 cup honey, plus more to taste
- 2 tablespoons red wine vinegar, plus more to taste
- Kosher salt and freshly ground pepper
- 2 tablespoons finely chopped flat-leaf parsley leaves
Procedure
In a small bowl, whisk together dry rub spices. Rub liberally over all sides of the short ribs, cover and refrigerate overnight.
Transfer flour to a shallow dish. Dredge dry rubbed ribs in flour, and shake off the excess.
Add oil to a pressure cooker and select sauté or brown setting. Add the beef to the pressure cooker, in batches, and cook until browned on all sides, about 15 minutes. Using tongs, transfer beef to a plate.
Add onion and carrots to the cooker and cook until onion is tender, about 4 minutes. Add the garlic and tomato paste; cook until fragrant, about 1 minute. Add porter, broth, honey and vinegar and cook, scraping up the browned bits from the bottom of the cooker with a wooden spoon, about 1 minute. Turn off the sauté or brown setting. Transfer the beef back to the pressure cooker. Lock the lid, set pressure on high, and set a timer for 1 hour, following manufacturers’ directions.
When done, manually release pressure and open pressure cooker. Preheat oven to broil and place oven rack in the upper 2/3 position.
Using a slotted spoon or tongs, remove the beef from the cooker and set on a wire rack lined rimmed baking sheet. Set the pressure cooker to saute and reduce the braising liquid until thickened as a glaze. Adjust seasoning with additional honey, vinegar, salt and freshly ground pepper.
Using a pastry brush, brush the ribs with the glaze. Transfer the short ribs to the oven and broil ribs until crispy and charred, for about a total of 6 minutes, turning and basting once side get a slight char.
To serve, divide the ribs between 4 dinner plates, sprinkle with parsley, and serve immediately.
Traditional method: This recipe can also be made without a pressure cooker. Replace pressure cooker in this recipe with a large Dutch oven or heavy-bottomed saucepot and follow the steps in the recipe above. After adding the beer, broth, honey and vinegar, bring the liquid to a boil, reduce the heat so that the liquid is gently simmering, and cover with a lid. Allow 2 to 3 hours for the short ribs to cook, turning meat occasionally to prevent it from drying out.
Transfer flour to a shallow dish. Dredge dry rubbed ribs in flour, and shake off the excess.
Add oil to a pressure cooker and select sauté or brown setting. Add the beef to the pressure cooker, in batches, and cook until browned on all sides, about 15 minutes. Using tongs, transfer beef to a plate.
Add onion and carrots to the cooker and cook until onion is tender, about 4 minutes. Add the garlic and tomato paste; cook until fragrant, about 1 minute. Add porter, broth, honey and vinegar and cook, scraping up the browned bits from the bottom of the cooker with a wooden spoon, about 1 minute. Turn off the sauté or brown setting. Transfer the beef back to the pressure cooker. Lock the lid, set pressure on high, and set a timer for 1 hour, following manufacturers’ directions.
When done, manually release pressure and open pressure cooker. Preheat oven to broil and place oven rack in the upper 2/3 position.
Using a slotted spoon or tongs, remove the beef from the cooker and set on a wire rack lined rimmed baking sheet. Set the pressure cooker to saute and reduce the braising liquid until thickened as a glaze. Adjust seasoning with additional honey, vinegar, salt and freshly ground pepper.
Using a pastry brush, brush the ribs with the glaze. Transfer the short ribs to the oven and broil ribs until crispy and charred, for about a total of 6 minutes, turning and basting once side get a slight char.
To serve, divide the ribs between 4 dinner plates, sprinkle with parsley, and serve immediately.
Traditional method: This recipe can also be made without a pressure cooker. Replace pressure cooker in this recipe with a large Dutch oven or heavy-bottomed saucepot and follow the steps in the recipe above. After adding the beer, broth, honey and vinegar, bring the liquid to a boil, reduce the heat so that the liquid is gently simmering, and cover with a lid. Allow 2 to 3 hours for the short ribs to cook, turning meat occasionally to prevent it from drying out.
Porter and Honey-Braised Short Ribs
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
- Dry rub:
- 1 1/2 teaspoons chile powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon kosher salt
- 2 teaspoons light brown sugar
- 1 teaspoon freshly ground pepper
- 3 to 4 pounds bone-in beef short ribs, cut between the bones into 2-inch pieces
- 1/2 cup unbleached all-purpose flour
- 2 tablespoons vegetable oil
- 1 yellow onion, cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch coins
- 2 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup porter
- 1 cup low-sodium beef broth
- 1/4 cup honey, plus more to taste
- 2 tablespoons red wine vinegar, plus more to taste
- Kosher salt and freshly ground pepper
- 2 tablespoons finely chopped flat-leaf parsley leaves
Procedure
In a small bowl, whisk together dry rub spices. Rub liberally over all sides of the short ribs, cover and refrigerate overnight.
Transfer flour to a shallow dish. Dredge dry rubbed ribs in flour, and shake off the excess.
Add oil to a pressure cooker and select sauté or brown setting. Add the beef to the pressure cooker, in batches, and cook until browned on all sides, about 15 minutes. Using tongs, transfer beef to a plate.
Add onion and carrots to the cooker and cook until onion is tender, about 4 minutes. Add the garlic and tomato paste; cook until fragrant, about 1 minute. Add porter, broth, honey and vinegar and cook, scraping up the browned bits from the bottom of the cooker with a wooden spoon, about 1 minute. Turn off the sauté or brown setting. Transfer the beef back to the pressure cooker. Lock the lid, set pressure on high, and set a timer for 1 hour, following manufacturers’ directions.
When done, manually release pressure and open pressure cooker. Preheat oven to broil and place oven rack in the upper 2/3 position.
Using a slotted spoon or tongs, remove the beef from the cooker and set on a wire rack lined rimmed baking sheet. Set the pressure cooker to saute and reduce the braising liquid until thickened as a glaze. Adjust seasoning with additional honey, vinegar, salt and freshly ground pepper.
Using a pastry brush, brush the ribs with the glaze. Transfer the short ribs to the oven and broil ribs until crispy and charred, for about a total of 6 minutes, turning and basting once side get a slight char.
To serve, divide the ribs between 4 dinner plates, sprinkle with parsley, and serve immediately.
Traditional method: This recipe can also be made without a pressure cooker. Replace pressure cooker in this recipe with a large Dutch oven or heavy-bottomed saucepot and follow the steps in the recipe above. After adding the beer, broth, honey and vinegar, bring the liquid to a boil, reduce the heat so that the liquid is gently simmering, and cover with a lid. Allow 2 to 3 hours for the short ribs to cook, turning meat occasionally to prevent it from drying out.
Transfer flour to a shallow dish. Dredge dry rubbed ribs in flour, and shake off the excess.
Add oil to a pressure cooker and select sauté or brown setting. Add the beef to the pressure cooker, in batches, and cook until browned on all sides, about 15 minutes. Using tongs, transfer beef to a plate.
Add onion and carrots to the cooker and cook until onion is tender, about 4 minutes. Add the garlic and tomato paste; cook until fragrant, about 1 minute. Add porter, broth, honey and vinegar and cook, scraping up the browned bits from the bottom of the cooker with a wooden spoon, about 1 minute. Turn off the sauté or brown setting. Transfer the beef back to the pressure cooker. Lock the lid, set pressure on high, and set a timer for 1 hour, following manufacturers’ directions.
When done, manually release pressure and open pressure cooker. Preheat oven to broil and place oven rack in the upper 2/3 position.
Using a slotted spoon or tongs, remove the beef from the cooker and set on a wire rack lined rimmed baking sheet. Set the pressure cooker to saute and reduce the braising liquid until thickened as a glaze. Adjust seasoning with additional honey, vinegar, salt and freshly ground pepper.
Using a pastry brush, brush the ribs with the glaze. Transfer the short ribs to the oven and broil ribs until crispy and charred, for about a total of 6 minutes, turning and basting once side get a slight char.
To serve, divide the ribs between 4 dinner plates, sprinkle with parsley, and serve immediately.
Traditional method: This recipe can also be made without a pressure cooker. Replace pressure cooker in this recipe with a large Dutch oven or heavy-bottomed saucepot and follow the steps in the recipe above. After adding the beer, broth, honey and vinegar, bring the liquid to a boil, reduce the heat so that the liquid is gently simmering, and cover with a lid. Allow 2 to 3 hours for the short ribs to cook, turning meat occasionally to prevent it from drying out.