Beer-Braised Short Ribs
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A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.
Servings: 6 to 8
Ingredients:
Beer-Braised Short Ribs
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 514 |
| pro | 24 g |
| total fat | 41 g |
| sat. fat | 17 g |
| carb | 11 g |
| fibre | trace |
| chol | 86 mg |
| sodium | 583 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 21% |
| vit A | 1% |
| vit C | 23% |
| folate | 7% |
Suggested Recipes
-
3 slices gingerroot
1 stick cinnamon, broken
3 star anise
1 tsp (5 mL) peppercorns
4 lb (2 kg) beef simmering short ribs
3/4 tsp (4 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
1 large onion, chopped
1 stalk celery, chopped
3 cloves garlic, sliced
1 cup (250 mL) sodium-reduced beef stock
1 can (28 oz/796 mL) diced tomatoes
1 bottle (341 mL) beer
2 tbsp (25 mL) cooking molasses
1 tbsp (15 mL) sodium-reduced soy sauce
Preparation:
In square of cheesecloth, tie ginger, cinnamon, star anise and peppercorns into bag; set aside.
Pat ribs dry; season with salt and pepper. In large ovenproof Dutch oven, heat oil over medium-high heat; brown ribs all over, in batches if necessary, about 10 minutes. Transfer to plate.
Drain fat from pan. Saut?nion, celery and garlic until softened, about 5 minutes. Stir in stock, 1/2 cup (125 mL) water, tomatoes and beer. Return ribs, meat side down, and accumulated juices to pan; add spice bag. Bring to boil.
Cover and braise in 300°F (150°C) oven for 2 hours, turning halfway through. Uncover and cook until meat is fork-tender, about 30 minutes. Transfer ribs to plate; cover and keep warm.
Discard spice bag. Let liquid stand until fat separates and rises to surface, about 10 minutes. Skim off fat. In batches in blender, blend liquid until smooth. Pass through fine sieve into clean Dutch oven, pressing solids.
Stir in molasses and soy sauce; bring to boil. Reduce heat and simmer over medium heat, stirring occasionally, until reduced to about 4 cups (1 L), about 20 minutes.
Cut ribs between bones; add to sauce. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days. To serve, reheat in 350°F/180°C oven, stirring occasionally, about 45 minutes.)
Pat ribs dry; season with salt and pepper. In large ovenproof Dutch oven, heat oil over medium-high heat; brown ribs all over, in batches if necessary, about 10 minutes. Transfer to plate.
Drain fat from pan. Saut?nion, celery and garlic until softened, about 5 minutes. Stir in stock, 1/2 cup (125 mL) water, tomatoes and beer. Return ribs, meat side down, and accumulated juices to pan; add spice bag. Bring to boil.
Cover and braise in 300°F (150°C) oven for 2 hours, turning halfway through. Uncover and cook until meat is fork-tender, about 30 minutes. Transfer ribs to plate; cover and keep warm.
Discard spice bag. Let liquid stand until fat separates and rises to surface, about 10 minutes. Skim off fat. In batches in blender, blend liquid until smooth. Pass through fine sieve into clean Dutch oven, pressing solids.
Stir in molasses and soy sauce; bring to boil. Reduce heat and simmer over medium heat, stirring occasionally, until reduced to about 4 cups (1 L), about 20 minutes.
Cut ribs between bones; add to sauce. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days. To serve, reheat in 350°F/180°C oven, stirring occasionally, about 45 minutes.)
Additional Information
- Variation
Braised Short Ribs: Replace beer with 2/3 cup (150 mL) each sodium-reduced beef stock and water.
Tags:
Main Course; Meat-Beef; Vegetables; Boil/Simmer; Roast; Make-Ahead; Entertaining;
Source
Canadian Living Magazine: November 2007
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