Beer braised short ribs

This is a fairly classic braised short rib recipe, but uses a beer rather than a red wine. I like to use a darker beer for this, something not terribly bitter. An amber ale can be a good choice, though I think my favorite so far is the Alameda Brewing Company's Sea Haggis, which is a Scotch-style ale with a bit more alchol like a wine. This is based on the Basics with Babish video.

Ingredients

Steps

  1. Season the ribs with salt and pepper.
  2. In a dutch oven heat up a tablespoon of oil and sear each side of the ribs. Keep the ribs on a tray to the side once fully browned.
  3. Saute the onions in the dutch oven until translucent. Add the tomato paste for a few minutes, until slightly darkened.
  4. Deglaze the pan with the beer, then add the carrots, celery, garlic, chicken stock, soy sauce, and thyme. Remove dutch oven from heat and cover with the lid.
  5. Heat oven to 275°F, and once heated place the dutch oven in the oven.
  6. Braise for 4-5 hours, but start checking after 3 hours. You are looking for the ribs to be fork tender. Once they are ready remove from the oven.
  7. Remove ribs from the braising liquid and place on a tray, keeping them with the bone if desired for serving.
  8. Strain the remaining solids from the liquid. Let sit for a few minutes and skim the excess fat from the top. Alternatively you can place the liquid in the fridge or freezer for a few hours to let the fat solidify.
  9. On the stove top reduce the braising liquid until thick enough to coat the back of a spoon (reduce by more than half). Once the desired consistancy is reached place the ribs back into the reduced sauce, cover them in sauce and place a lid on the pan. Heat the ribs over low heat, about 20 minutes.
  10. Serve over mashed potatoes or polenta, with extra sauce and garnishing with parsley.

Notes