Beer-Braised Short Ribs

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	514514 cal
pro	24 g24g pro
total fat	41 g41g total fat
sat. fat	17 g17g sat. fat
carb	11 g11g carb
fibre	00 fibre
chol	86 mg86mg chol
sodium	583 mg583mg sodium
% RDI:	-
calcium	66 calcium
iron	2121 iron
vit A	11 vit A
vit C	2323 vit C
folate	77 folate

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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.

Ingredients

3 slices gingerroot 3 3slices gingerroot
1 stick cinnamon , broken1 1stick cinnamon, broken
3 star anise 3 3star anise
1 tsp peppercorns 1 1tsp tsppeppercorns
4 lb beef simmering short ribs 4 4lb lbbeef simmering short ribs
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 large onion , chopped1 1large oniononions, chopped
1 stalk celery , chopped1 1stalk celery, chopped
3 cloves garlic , sliced3 3cloves garlic, sliced
1 cup sodium-reduced beef stock 1 1cup cupsodium-reduced beef stock
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
1 bottle (341 mL) beer 1 1bottle (341 mL) bottle (341 mL)beer
2 tbsp cooking molasses 2 2tbsp tbspcooking molasses
1 tbsp sodium-reduced soy sauce 1 1tbsp tbspsodium-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.)

Additional information : Variation
Braised Short Ribs: Replace beer with 2/3 cup (150 mL) each sodium-reduced beef stock and water.

Source : Canadian Living Magazine: November 2007