Beer Braised Short Ribs
By Rebecca White, A Pleasant Little Kitchen
Beer Braised Short Ribs
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 6 to 8 servings
- 4½ pounds bone-in short ribs
- 3 tsp kosher salt
- 2 tbsp canola oil
- ½ cup shallots, chopped
- ¼ cup carrots, chopped
- 2 garlic cloves, crushed
- 2 tbsp tomato paste
- 2 (12-ounce) bottles of light amber beer
- ½ tsp worcestershire sauce
- 1 tbsp Dijon mustard
- ¼ cup brown sugar
- 2 bay leaves
Short ribs are browned and then braised in a liquid full of flavor: browned tomato paste, aromatic vegetables, dijon mustard, brown sugar and amber beer. After 2½ hours in the oven, the result is tender savory short ribs, which are perfect for any dining occasion.
One hour before cooking, remove the meat from the fridge.
Heat the oven to 350°F.
With 2½ teaspoons of salt, evenly season the short ribs on all sides.
In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches.
Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes.
Add the Dutch oven back to the stove top, and then add the tomato paste, cook for 2 minutes, stirring frequently.
Add ½ cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, worcestershire, bay leaves and the remaining ½ teaspoon of salt. Mix well.
Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus the second bottle of beer to submerge the short ribs just over halfway.
Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven.
Cook for 2½ to 3 hours. Serve warm.
One hour before cooking, remove the meat from the fridge.
Heat the oven to 350°F.
With 2½ teaspoons of salt, evenly season the short ribs on all sides.
In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches.
Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes.
Add the Dutch oven back to the stove top, and then add the tomato paste, cook for 2 minutes, stirring frequently.
Add ½ cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, worcestershire, bay leaves and the remaining ½ teaspoon of salt. Mix well.
Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus the second bottle of beer to submerge the short ribs just over halfway.
Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven.
Cook for 2½ to 3 hours. Serve warm.