Recipe
Beer Braised Short Ribs

We love rich, fall-off-the-bone-I'm-so-tender short ribs to combat chilly winter weather. To keep it stress free we change the spice rub, root vegetables and beer depending on what we have on hand. A dark rich beer works best for braising (we used the Rosemary Scotch Ale this round but the Chocolate Maple Porter would work beautifully as well).

The flavor gets better by the day so we like to make these on a Sunday and reheat (350 degrees for 1 hour) for an easy filling weeknight dinner party (or New Year's Day lunch).

WHAT YOU NEED FOR THE RUB

  • 1/4 cup Dark Brown Sugar (packed)
  • 1 tbsp Jamaican Curry Powder
  • 1 tbsp Paprika
  • 1 tbsp Cumin
  • 1 tbsp Pepper
  • 2 tsp Salt
  • 1 tsp Mustard Powder
  • 1/2 tsp Cinnamon

WHAT YOU NEED FOR THE RIBS

  • 4 lbs Beef Short Ribs
  • 3 tbsp Olive Oil
  • 2 cups Carrots (diced)
  • 2 cups Shallots (diced)
  • 1 cup Parsnips (diced)
  • 1/4 cup Garlic (diced)
  • 2 Bay Leaves
  • 24 oz Dark Beer (we used the Rosemary Scotch Ale from our Beer Making Book)
  • 1 cup Beef Stock
  • 1 can Crushed Tomatoes

WHAT YOU DO

  1. Combine all ingredients for rub in a small bowl. Pat short ribs dry and coat liberally in rub. Chill, uncovered in refrigerator for 1 hour.
  2. Preheat oven to 375 degrees with rack in the lower third.
  3. In a 6 qt stock pot (with lid) heat olive oil. Working in batches brown short ribs on all sides and remove from pan. Add carrots, shallots and parsnips to pan and let soften (about 3 minutes) add garlic and bay leaves and cook for another minute stirring constantly.
  4. Add beer and beef stock and scrape the bottom bottom of the pan to incorporate any caramelized vegetables. Cook over high heat for 5 minutes. Add in crushed tomatoes and short ribs (with juices) and bring to a boil.
  5. Cover and transfer to oven. Cook for 2 1/2 hours until meat is falling off the bone.
  6. Skim off fat from surface. Discard bay leaves. Remove short ribs and reserve. Return pot to stove top and bring liquid to a boil, uncovered for 10-15 minutes until it starts to thicken. Turn off heat and blend carefully using an immersion blender. Once smooth return short ribs to sauce and heat until warmed through.
  7. Serve over mashed potatoes, pureed parsnips or polenta and with a chuck of crusty bread for dunking. Enjoy.