We are working hard over at Chez Us with updating the site. It is hard to focus on back-end things like this when all you want to do is develop new recipes such as these outrageous beer braised beef short ribs. Pure comfort food.
You may or may not know that I (Denise) have been doing some recipe development for a few fine folks. One of them being Key Ingredient. Four times a month I share meaty, delicious recipes that have been developed in our kitchen and devoured at our table on the Back Burner. One of the things I love about working with the KI team is that we have an editorial calendar with very creative themes. Every week changes and sometimes it is challenging, when one is working with meat. Beginning now, I am going to announce every Monday, what you can expect to find over at the Back Burner.
This week The Back Burner is taking about American Beer, little did I know there was even such an event. Nevertheless, it gave me the opportunity to play around with a new to me local beer Black Diamond, which I used in this rib recipe. The beer was dark and malty and aged in brandy barrels. The ribs were OUTRAGEOUS!!
Recipe: Beer Braised Beef Short Ribs
- 2 lbs. beef short ribs
- 2 tablespoons olive oil
- 1 medium yellow onion
- 5 garlic cloves
- 3 cups dark beer
- 2 cups beef stock
- kosher salt
- black pepper
- Season the ribs with salt and pepper. Let sit at room temperature one hour before cooking.
- Preheat oven to 300. Pour the olive oil into a large dutch oven pan and preheat over medium heat. Add the ribs and brown each side; about 3 minutes per side. Remove the ribs from the dutch oven and set aside on a plate.
- While the ribs are browning, peel the onion and garlic and finely mince. Add both to the dutch oven once the ribs are finished browning. Stir and cook for 2 minutes. Add the ribs to the dutch oven pan.
- Pour the dark beer over the ribs. Cover the pan with the lid and slide into the oven. The total cooking time is 3 hours. After each hour, stir and add some of the beef stock until all is used. After 3 hours the meat should begin to fall from the bones.
- The last 30 minutes, remove the lid and finish cooking. Remove from the oven and let set for 10 minutes.
- Remove the ribs from the dutch oven and set on a serving plate. Place the dutch oven on the stove. Over medium heat, gently reduce the broth, until thickened. This will take about 15 minutes. Spoon the thickened broth over the top of the ribs.