EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY
Succulent beef short ribs braised in a rich and flavorful liquid with roasty, malty undertones from dark ale. When done, the beer based braising liquid is converted into a decadent, luscious gravy.
Provided by CraftBeering
Categories Cooking with Beer
Time 3h10m
Number Of Ingredients 17
Steps:
- Preheat your oven to 275 F.
- Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
- Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
- Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
- Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
- Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
- When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
- Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
- Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
- If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
- Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.
Nutrition Facts : Calories 712 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fiber 2 grams fiber, Protein 68 grams protein, ServingSize 4 Servings, Sodium 24 grams sodium, Sugar 7 grams sugar
BEER-BRAISED BEEF
Steps:
- Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
- Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
- Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
- To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
- Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
- Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
BEER-BRAISED SHORT RIB DINNER
Steps:
- Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Rub ribs on all sides with applewood rub. Place ribs in pan.
- In medium bowl, stir together tomato paste and beer with whisk until smooth. Finely chop 1 of the carrots. Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture. Pour over ribs, turning to coat. Cover pan tightly with heavy-duty foil. Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.
- Heat oven to 400°F. Cut remaining 5 carrots into 2-inch pieces. Remove pan from refrigerator. Place carrot pieces in pan with ribs, turning in marinade to coat. Arrange ribs, fat side up, in marinade. Bake uncovered 1 hour.
- Reduce oven temperature to 350°F. Turn ribs on side; add potatoes to pan, turning in marinade to coat. Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender. (If too much beer mixture evaporates, add a little water to pan.)
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 95 mg, Fat 1/2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 1 g
BEER-BRAISED BEEF SHORT RIBS
Make and share this Beer-Braised Beef Short Ribs recipe from Food.com.
Provided by Gagoo
Categories One Dish Meal
Time 12h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place ribs in a 5 to 6 quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce and salt.
- Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
- Using a slotted spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves.
Nutrition Facts : Calories 2323.7, Fat 205.7, SaturatedFat 89.5, Cholesterol 430.9, Sodium 983, Carbohydrate 23, Fiber 0.6, Sugar 14.1, Protein 83.5
SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY
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.
BEER-BRAISED SHORT RIBS
I've yet to meet a man-Texan or otherwise-who can resist these meltingly tender short ribs. (Most women can't either, but they tend not to eat as many.) Serve them over a pile of creamy cornmeal mush and you'll have a party full of satisfied customers. At one gathering, I asked a group of guys how many ribs they thought they'd eat. The majority estimated that three would be plenty. They changed their tunes after taking a few bites and revised the number upward to four or five-and they kept their word. Short ribs come in varying sizes, so I figure about a pound per person, especially if my guest list includes a bunch of guys with big appetites.
Yield serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
- In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
- TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
- The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.
BRAISED SHORT RIBS WITH DARK BEER AND ROOT VEGETABLES
Make and share this Braised Short Ribs With Dark Beer and Root Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Position a rack in center of oven; preheat to 300°.
- Heat 2 tablespoons oil in a very large Dutch oven over med-high heat.
- Season the short ribs with salt and pepper.
- In batches, add the short ribs to the Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
- Transfer to a platter.
- Add the remaining 1 tablespoon oil to the Dutch oven.
- Add the finely chopped carrot and celery, and decrease heat to medium.
- Cook, stirring up the browned bits in the Dutch oven with a wooden spatula, until softened, about 3 minutes.
- Add the shallots and cook until they soften, about 2 minutes.
- Add the butter and melt.
- Sprinkle the flour and let bubble for 1 minute.
- Whisk in the beer, then the stock, brown sugar, mustard, tomato paste, thyme, and bay leaf.
- Bring to a boil over high heat.
- Return the short ribs to the Dutch oven, meaty sides down.
- Cover and bake for 2 hours.
- Remove from the oven and stir in the parsnips, potatoes, and remaining carrots.
- Return to the oven and continue baking until the vegetables are tender, about 45 minutes longer.
- Skim off any fat on the surface, and serve hot, garnished with parsley.
Nutrition Facts : Calories 413.7, Fat 22.7, SaturatedFat 10.7, Cholesterol 40.7, Sodium 880, Carbohydrate 42.2, Fiber 3.6, Sugar 7.9, Protein 5
STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS
Cook these stout-braised ribs low and slow to get lovely, tender meat. It's easy to portion, plus it looks great on the plate - perfect for a family feast
Provided by Tom Kerridge
Categories Dinner
Time 4h
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
- Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium
BEER-BRAISED BEEF SHORT RIBS WITH PICKLED VEGETABLES, AGED CHEDDAR, AND HORSERADISH
Perennially popular at Craft are the short ribs braised in red wine. For our 'wichcraft sandwiches, though, we wanted something a bit different, so we chose to braise the short ribs in dark ale with horseradish. The light pickling of the vegetables is so quick there is no time for fermentation; the vegetables retain their crunch and acidity, which contrasts well with the richness of the meat.
Yield makes 4 sandwiches
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Add the oil to a large, heavy-bottomed, ovenproof skillet over medium-high heat. Add the meat and sear until browned on all sides. Remove the meat from the skillet and set aside. Add the carrot, onion, and garlic to the same skillet and sauté until caramelized. Add the ale and deglaze. Place the meat back into the skillet and add the rosemary, salt, and pepper. Cover the skillet and transfer to the oven. Braise for about 2 1/2 hours, until fork-tender. Remove and transfer the meat to a clean skillet. Keep oven on.
- Strain the braising liquid and discard the fat. In a bowl, combine the strained liquid and the horseradish, and pour over the meat. Over low heat, glaze the meat as the liquid reduces. Remove from the heat when the pot is almost dry.
- Cut the baguette into four pieces and slice each in half. Remove some of the bread from the top halves. Slice the meat and distribute one piece on each bottom half of bread. Spoon some of the liquids left in the skillet over the meat. Place the cheese on top of the meat and transfer to the oven together with the top slices of bread. Remove once the cheese is melted and the bread is toasted. Spread some horseradish on the top slices (optional). On the bottom halves, top the cheese with the pickled vegetables. Close the sandwiches, cut into halves, and serve.
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- Preheat oven to 350°. Sprinkle ribs with 1/4 teaspoon each salt and pepper. Heat oil in a Dutch oven or cast iron casserole over medium-high heat. Add ribs to pan; cook 8 minutes or until browned on all sides. Remove ribs from pan, reserving 1 tablespoon oil in pan.
- Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; sauté 2 minutes. Add beer, Worcestershire sauce, and 1 1/4 cups broth to pan, stirring to loosen particles from bottom of pan. Stir in remaining 1/2 teaspoon each salt and pepper.
- Return ribs to pan, turning to coat with sauce mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.
- Transfer ribs to a serving bowl. Skim fat from pan drippings. Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened. Serve ribs with hot cooked egg noodles; top with pan sauce, and sprinkle with parsley.
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- Preheat oven to 300*F. Remove all but one rack from the oven. Adjust the remaining rack to the bottom position of the oven.
- Once the Short Ribs have sat for at least 20 minutes, clean them and pat dry with paper towels. Season generously with kosher salt and freshly cracked black pepper on all sides. Dredge ribs through flour, shake off excess and set aside.
- Heat the butter in a large Dutch oven – careful not to let the butter burn. Over medium-high heat, add the short ribs, meatiest side down and allow to brown until a nice crust has formed – 4-5 minutes. Turn and cook all each remaining sides for another 2-3 minutes. Remove from Dutch oven and set aside.
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