Beer Braised Short Ribs

Beer Braised Short Ribs - Alex Guarnaschelli
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The flavor of the beer and the layers of flavor are what make this simple dish so tasty. It’s important to keep each liquid reduced individually so that each one can be tasted in the final dish.

Published:

February 23, 2021

You can also puree some of the carrots and onion at the end and stir back into the cooking liquid to naturally thicken the sauce without using flour or cornstarch.

Beer Braised Short Ribs - Alex Guarnaschelli

Beer Braised Short Ribs

Course: Main Course
Serving Size: 2 - 4
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Ingredients

  • 2 tbsp Canola oil
  • lbs boneless beef short ribs
  • Kosher salt
  • Freshly ground black pepper
  • 1 small bunch fresh thyme
  • 2 medium yellow onions sliced
  • 2 medium carrots cut into ½-inch rounds
  • 2 stalks celery cut into ½-inch rounds
  • 10 cloves garlic peeled
  • 2 bottles dark beer
  • 1 quart beef stock
  • 2 tbsps whole grain mustard
  • 1 tbsp red wine vinegar
  • Salsa Verde
  • Sweet and Sour Onions

Instructions

  • Preheat the oven to 350°F

Brown the meat:

  • Heat 2 skillets large enough to hold the meat in a single layer. Add half of the oil and heat until it smokes lightly. Season the short ribs liberally on both sides with salt and pepper. Place the meat in the oil and brown on all sides, 12 to 15 minutes. When the meat is brown, transfer it to a roasting pan.

Build the cooking liquid:

  • In the pans where the meat was browned, add the thyme, onions, carrots, celery and garlic to one and cook until slightly tender, 3-4 minutes, until the vegetables are tender. Add the beer to the other pan and reduce by half over medium heat, 305 minutes.

Cook the beef:

  • Add the vegetables and the reduced beer to the meat in the roasting pan containing the short ribs and add the stock plus 1 quart of water. Cover with tinfoil and cook, undisturbed, for 2½ - 3 hours or until the meat is tender.

Finish and serve:

  • When the meat is tender, remove the pan from the oven and transfer the meat to a cooling rack. Strain the vegetables from the cooking liquid. Reserve them. Reduce the liquid on the stove until “nappe”, 8-10 minutes, and stir in the mustard and vinegar. Puree some of the cooked vegetables in the blender until smooth and add it to the sauce to thicken it. Season the meat on the cooling rack. Arrange the meat on a serving platter or on individual plates, top with sauce, onions and salsa verde.

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