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
BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS
Provided by Dave Lieberman
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
- Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
- Preheat the oven to 300 degrees F.
- Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
- Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
- Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
- Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.
BRAISED SHORT RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
- In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
- Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
- Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
- Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
- For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
- Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
- Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
- Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.
BEER BRAISED SHORT RIBS - DUTCH OVEN
This Beer Braised Short Ribs - Dutch Oven recipe will transform beef short ribs into the most tender, succulent, and richly flavored feast you could ever imagine. The depth of flavor is unbelievable.
Provided by jrobertfl
Categories Meat
Time 2h28m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Add oil to dutch oven, set stovetop burner to medium-high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.
- 3. Remove short ribs from Dutch oven and set aside.
- 4. Add onions to Dutch oven and saute in remaining oil until tender and beginning to brown.
- 5. Add garlic, celery, and carrots and saute for five minutes longer.
- 6. Add tomato paste and sugar, cook for a minute longer.
- 7. Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.
- 8. Return meat to the dutch oven and add remaining ingredients.
- 9. Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.
- 10. Taste for salt and adjust as need. This recipe really shines when properly salted.
- 11. The stew can be enjoyed right away, however, the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350-degree oven for 1 - 1/2 hours.
Nutrition Facts : Calories 1303.7, Fat 114.6, SaturatedFat 48.5, Cholesterol 230.2, Sodium 907, Carbohydrate 14.1, Fiber 1.5, Sugar 7.4, Protein 45.9
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.
ROOT BEER-BRAISED SHORT RIBS WITH SESAME SEEDS
Root beer and sesame seeds is the flavor pairing McCormick spotlights in this recipe. Might opt for more than the recipe calls for. The article's author served the ribs with mashed potatoes (omitting the 2 pounds peeled and chunked sweet potatoes the original recipe added to the pot for the last hour of cooking). Being a Southerner, I put 'em back... where they belong. Source: Adapted from McCormick.
Provided by Busters friend
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 300 degrees. Place flour in a gallon-size food-storage bag.
- Heat 1 tablespoon oil in a 6- to 8-quart Dutch oven or 12- to 14-inch cast iron skillet over medium-high heat. Working in batches, add the ribs to the bag, shake to coat with flour, shake off the excess and brown well on the meaty side, 3 to 5 minutes. Set aside.
- Heat remaining 1 tablespoon oil in the pot. Sauté the celery, onions, parsnips and garlic over medium heat until lightly browned, about 5 minutes. Add root beer, bouillon, tomato paste, vinegar and bay leaves. Bring to boil, stirring to loosen browned bits on bottom of pan.
- Return short ribs to Dutch oven, partially submerging them in the liquid. Cover tightly. (If your skillet has no lid, use heavy-duty foil.) Braise in oven 3 hours @ 300 degrees F.
- If not making ahead, skim as much fat as possible from the liquid. If making a day ahead, refrigerate & remove the hardened layer of fat before reheating. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 2005.1, Fat 169.2, SaturatedFat 72.2, Cholesterol 344.8, Sodium 522, Carbohydrate 47.4, Fiber 5.8, Sugar 15.8, Protein 69.3
JUNIPER-AND-BEER-BRAISED SHORT RIBS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
- Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
- Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
- Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.
More about "beer braised short ribs dutch oven recipes"
BEER-BRAISED SHORT RIBS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 3 hrs 35 mins
- 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.
DUTCH OVEN BEER BRAISED BEEF SHORT RIBS - BIG DELICIOUS LIFE
From bigdeliciouslife.com
5/5 (15)Total Time 457736 hrs 16 minsCategory DinnerCalories 650 per serving
BEER BRAISED SHORT RIBS – DUTCH OVEN - FOX VALLEY FOODIE
From foxvalleyfoodie.com
4.9/5 (23)Total Time 2 hrs 40 minsCategory EntreeCalories 507 per serving
BEER BRAISED BEEF SHORT RIB NACHOS - GRILL MOMMA
From grillmomma.com
BEER BRAISED SHORT RIBS - ASILI GLAM
From asiliglam.com
DUTCH OVEN BRAISED SHORT RIBS RECIPE - I LOVE GRILLING MEAT
From ilovegrillingmeat.com
BEER BRAISED BEEF SHORT RIBS — MARSH MEAL MAP
From marshmealmap.com
BEER BRAISED SHORT RIBS DUTCH OVEN STYLE – MOODYFOODIETULSA
From moodyfoodietulsa.blog
BEER BRAISED SHORT RIBS - CHEF ABBIE GELLMAN MS, RD, CDN
From chefabbiegellman.com
ROOT BEER GLAZED SHORT RIBS | THE RECIPE CRITIC
From therecipecritic.com
BEER BRAISED SHORT RIBS - COMPLETELY DELICIOUS
From completelydelicious.com
BEER-BRAISED BEEF SHORT RIBS - LIDIA
From lidiasitaly.com
HOW TO MAKE PERFECT BRAISED DUTCH OVEN SHORT RIBS [RECIPE + TIPS]
From tasteofhome.com
BEER-BRAISED SHORT RIBS WITH CARROTS, CELERY, ROSEMARY AND …
From more.ctv.ca
DUTCH OVEN BRAISED BEEF SHORT RIBS IN WHITE BEER
From toroscookware.com
GUINNESS BEEF RIBS BEST RECIPES
From findrecipes.info
BRAISED SPARE RIBS DUTCH OVEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEER BRAISED RIBS OVEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEER BRAISED SHORT RIBS | RECIPE | BOUNDED BY BUNS
From boundedbybuns.com
BEER BRAISED SHORT RIBS RECIPE - CRAVING COBBLER
From cravingcobbler.com
BEER BRAISED SHORT RIBS - COMFORT FOOD IDEAS
From comfortfoodideas.com
BEER-BRAISED SHORT RIBS - CANADIAN LIVING
From canadianliving.com
BRAISED SHORT RIBS WITH BEER AND HOISIN - NERDS WITH KNIVES
From nerdswithknives.com
RED WINE AND BEER BRAISED SHORT RIBS - ART AND THE KITCHEN
From artandthekitchen.com
BEER-BRAISED BEEF SHORT RIBS | LIDIA MATTICCHIO BASTIANICH
From coolfooddude.com
HOW TO BRAISE BEEF SHORT RIBS IN A DUTCH OVEN - KITCHN
From thekitchn.com
STOUT BEER BRAISED SHORT RIBS - OLIVIA'S CUISINE
From oliviascuisine.com
RED WINE BRAISED SHORT RIBS IN DUTCH OVEN - VERONIKA'S KITCHEN
From veronikaskitchen.com
STOUT BEER BRAISED SHORT RIBS (OVEN OR INSTANT POT)
From stripedspatula.com
BRAISED SHORT RIBS | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
DUTCH OVEN BRAISED SHORT RIBS - COLD WEATHER COMFORT
From coldweathercomfort.com
GUINNESS BRAISED SHORT RIBS - JO COOKS
From jocooks.com
EASY SHORT RIBS BRAISED IN RED WINE - THERESCIPES.INFO
From therecipes.info
BEER BRAISED SHORT RIBS - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
BEER BRAISED SHORT RIBS – DUTCH OVEN
From pinterest.ca
BEER BRAISED SPICY BEEF SHORT RIBS | BEER CANADA'S TAPROOM
From beercanada.com
BEST BEER-BRAISED SHORT RIBS WITH MUSTARD AND DILL RECIPE - HOW …
From 177milkstreet.com
MAKE THESE TENDER BEER-BRAISED SHORT RIBS - BETWEEN CARPOOLS
From betweencarpools.com
BEER BRAISED BEEF RIBS RECIPE - ATBBQ.COM
From atbbq.com
BEER BRAISED SHORT RIBS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love