Beer Braised Short Ribs are so tender they will melt in your mouth. A bit of spice makes them a great dinner choice.
Living in North Carolina, if we have shredded meat, it is generally “barbecue”. For those of you not from this area, this is not a verb but a noun, and refers to shredded pork. I worked across the street from a barbecue place some years back and had about all the barbecue that I can eat. However, shredded meat is generally so tender that I wanted to try this recipe for beef short ribs.
This does have a few steps, but it is really very easy. You basically braise the ribs and put them in the oven to absorb the flavors until the beef is falling off the bone. Then you remove any grease from the sauce, reduce it and add the beef back to the sauce. We served this over cornmeal pancakes which is how it was presented in the cookbook, Breakfast for Dinner, but I think it would be equally great in a sandwich. You can make this well in advance and just assemble before serving. This is one of those dishes that you don’t have to worry about messing up and it is a show stopper. The flavors from the spices, beer and beef make this a meal you would expect form a fine dinning establishment. If you don’t like the heat, leave out the seeds of the jalapeño.Print
Beer Braised Short Ribs
- Category: Entree
- 1 tablespoon olive oil
- 1 1/2 lbs (about 4) beef short ribs
- 1 large onion
- 1 jalapeno, chopped
- 14.9 ounces Guinness
- 1 cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons tomato paste
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat oven to 300º.
- Heat oil in a large dutch oven or oven proof saucepan over medium-high heat. Add ribs and sear for 5-7 minutes, turning every 45 seconds or so, until evenly browned on all sides. Transfer to a plate.
- Reduce heat to medium and add onions and jalapeños to saucepan; cook for about 5 minutes, or until softened. Add beer and broth and cook for 1 minute, scraping any brown bits off the bottom of the pan. Stir in brown sugar, tomato paste, honey , cinnamon, cumin, salt and pepper. Return ribs to pan and bring mixture to a simmer; Cover and place in the oven and bake for 2 1/2 hours, turning ribs halfway through cooking time, until meat is tender and shrinking off the bone.
- Transfer ribs to a plate until cool enough to handle, then shred meat, discarding bones. Transfer liquid to a wide shallow bowl. Place bowl in an ice bath or the refrigerator until completely cool and fat solidifies on top. (Can be done a day ahead of time). Skim off and discard as much fat as possible.
- Return liquid to saucepan; simmer over medium heat until thickened and reduced by a about 1/3, 15-18 minutes. Add shredded meat and stir until evenly coated and heated through.
- Serve on cornmeal pancakes and top with chopped apple.
- Breakfast for Dinner