Ale Braised Short Ribs Recipes

KOREAN-STYLE GINGER ALE-BRAISED SHORT RIBS

Korean-Style Ginger Ale-Braised Short Ribs image

Provided by Food Network

Time 2h40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons plus 2 teaspoons vegetable oil
4 pounds English-cut beef short ribs, cut 3 inches thick (8 to 10 pieces)
6 cloves garlic
1 bunch scallions, whites and pale greens coarsely chopped and dark greens reserved
¼ cup tomato paste
4 cups Canada Dry Ginger Ale
¼ cup soy sauce
2 tablespoons sesame seeds
1 red jalapeno, seeded and finely chopped
Grated zest of 2 limes
Bibb lettuce leaves, steamed rice and kimchi, for serving

Steps:

Preheat the oven to 300°F. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Working in batches if necessary, brown the short ribs on all sides, 2 to 3 minutes per side. Transfer the ribs to a plate and clean the pot. Add the garlic, scallion whites and pale greens and remaining 2 teaspoons oil to the Dutch oven and cook over medium heat, stirring, until lightly browned, about 1 minute. Stir in the tomato paste and cook until the color darkens, about 30 seconds. Add the Canada Dry Ginger Ale and soy sauce and bring to a boil, stirring to incorporate the tomato paste. Gently place the ribs and any accumulated juices in the pot. Cover and cook in the oven until fork-tender, about 1½ hours. Transfer the pot to the stovetop, uncover and cook over medium heat, spooning the sauce over the ribs occasionally so they don't dry out, until the sauce is very thick and glazes the ribs, 25 to 30 minutes more. Meanwhile, finely chop the scallion greens. Mix half of them together with the jalapeno, lime zest and sesame seeds in a small bowl. (Reserve the remaining greens for another use.) Transfer the ribs to a platter, sprinkle with the sesame mixture and serve with lettuce leaves, steamed rice and kimchi.

SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY

Short Ribs Braised In Beer and Buckwheat Honey image

Provided by Merrill Stubbs

Categories main course

Time 2h45m

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
5 pounds short ribs, trimmed
Salt and pepper
1 large onion, finely chopped
6 cloves garlic, minced
3 tablespoons whole-grain mustard
1/3 cup buckwheat honey
12 ounces good ale
1 bay leaf

Steps:

Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.

ALE-BRAISED SHORT RIBS

ALE-BRAISED SHORT RIBS image

Categories Beef

Yield 6 servings

Number Of Ingredients 8

Ingredients

4-5 Lbs. Short ribs
Salt & freshly ground pepper
2 Yellow onions, thinly sliced
3 Garlic cloves, sliced
2 Lbs. Butternut squash, peeled and cut into chunks
1 14.5 oz can Plum tomatoes, diced with juice
12 oz. Ale or dark beer
3 Tbl flour

Steps:

Preheat broiler. Generously season ribs on all sides with salt and pepper. Working in batches, if necessary, arrange ribs on broiler pan and place under broiler. Broil ribs, turning once, until well browned, about 3 minutes on each side. Transfer ribs to slow cooker. Scatter onion and garlic over ribs. Add squash. Pour in tomatoes with juice and ale. Cover and cook on high 5-6 hours or low for 7-8 hours. Meat should be separating from the bones and squash should be tender. Using slotted spoon, transfer ribs and squash to shallow bowl or platter and cover with aluminum foil to keep warm. Skim off excess fat from the surface of the sauce. Put slow cooker on high heat. In a small bowl, whisk together flour and ¼ cup water. Whisk flour mixture into sauce and cook, uncovered, and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon the sauce over ribs and squash and serve.

BEER-BRAISED SHORT RIBS

Beer-braised short ribs image

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Provided by Tom Kerridge

Categories Dinner, Lunch, Main course

Time 6h15m

Number Of Ingredients 17

Ingredients

6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
75ml sunflower oil
3 onions , thickly sliced
450ml hoppy American-style craft lager (try Point Amber, available from ocado.com, or Samuel Adams Boston lager, widely available)
700ml good-quality chicken stock
140g black treacle
small bunch thyme
50g burnt oak wood chips , tied in a muslin bag (optional, see tip)
100g ketchup
100g American mustard
75g brown sauce
2 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp toasted cumin seeds
2 tbsp garlic powder
1 tbsp cracked black pepper
6 tbsp sunflower oil

Steps:

First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Nutrition Facts : Calories 774 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 9.7 milligram of sodium

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