October 28, 2013

Beer-Braised Short Ribs

As previously mentioned, this month's edition of Coastal Living was filled with yummy looking recipes for cooking with beer. I don't usually eat meat aside from turkey, chicken, and the very occasional piece of bacon, but JD does and we had ribs in the freezer and so the adventure that was beer braised short ribs began. On day one we took out the wrong frozen thing and realized it much too late and settled on taco salad. Day two we had the correct meat defrosted and ready to go when I discovered that the can opener had gone on a camping trip. After googling my options I settled on the "spoon method" which didn't work for me, though it did weaken the top of the can a little bit. I ended up poking a hole it in with a screwdriver and was able to pour the broth out. Therefore, I omitted 2 tablespoons of tomato paste from the recipe. That was not happening. 
3 pounds beef short ribs, trimmed
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1 tablespoon olive oil
1 red onion, chopped
3 celery stalks, sliced
3 carrots, sliced
5 garlic cloves, sliced
2 tablespoons tomato paste
2 12 ounce bottles of lager beer
2 tablespoons worcestershire sauce
1 14.5 ounce can beef broth

How to:
Preheat oven to 350°.
Sprinkle ribs with 1/4 teaspoon each of salt and pepper. Heat oil in a dutch oven or cast iron casserole over medium-high heat. Add ribs to pan and cook for about 8 minutes or until browned on all sides. Remove ribs from the pan, reserving the tablespoon of oil in the pan.

Saute onion, celery, and carrots in the hot oil for 5 minutes. Stir in garlic and tomato paste and saute for two minutes. Next add the beer, worcestershire sauce, and 1 1/4 cups broth to the pan, and stir to loosen anything from the bottom of the pan. Stir in remaining salt and pepper. 

Return ribs to the pan, turning to coat with sauce mixture and bake, covered, for 3 to 3 1/2 hours or until ribs are very tender. 

The next part of the recipe calls for you to remove the ribs, placing them in a serving bowl and making a pan sauce, but I skipped that step and instead decided to serve them straight from the pot. I also added more carrots than called for and served it with noodles and an arugula salad. 

If you'd like to make the pan sauce...
Remove the ribs from the pot and skim the fat from the pan drippings. Whisk together the flour and remaining half cup broth and stir it into the pan drippings. Bring the mixture to a boil and boil until thickened (about a minute). 

The ribs came out so good, full of flavor with the meat falling off the bone. JD thoroughly enjoyed them, as did I, the non-red meat eater. If you have the time, these are worth it. 

Oh and that way to open a can with a spoon? You can find that here. Let me know if you have any luck!

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