Easy Beer Braised Short Ribs With Delectable Gravy Recipes

STOUT BEER BRAISED SHORT RIBS

Steps:

• Preheat oven to 300 degrees.
• Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat the oil in a large Dutch oven, over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.
• Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
• Add the beer and beef broth and, using a wooden spoon, scrape all the brown bits from the bottom of the pot. Then, stir in the brown sugar, bay leaves and thyme sprigs. Add the short ribs and bring to a boil. Once boiling, cover and transfer to the oven.
• Cook until the short ribs are very tender, about 3 hours.
• Option #1 - Serve same day. Remove pot from the oven and carefully scoop out the ribs from the pot. Remove the bones and tendons, being careful not to shred the meat. Reserve. Strain the liquid through a fine-meshed sieve into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a consistency thick enough to coat the back of a spoon, removing the excess fat as it rises to the surface. Season sauce to taste with salt and pepper. If the short ribs have cooled, you can add them to the sauce to reheat them.
• Option #2 - Make one day ahead. Remove pot from the oven and let it cool to room temperature. Carefully remove ribs from the liquid and remove bones and tendons, being careful not to shred the meat. Strain the liquid through a fine-meshed sieve, getting rid of the veggies. Return the short ribs to the sauce and refrigerate overnight. The next day, the fat will have solidified on the surface. Remove it and discard. Remove the ribs and heat the sauce. Then, run the sauce through a fine-meshed sieve again, into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a thick consistency. Season sauce to taste with salt and pepper. Add the short ribs to the pan to reheat.
• Serve, garnished with chopped parsley or thyme sprigs.

BRAISED SHORT RIBS WITH GRAVY

Steps:

• Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

CREAMY GRAVY BEER BRAISED COUNTRY RIBS BY FREDA

Steps:

• 1. Mix; salt, pepper, garlic pdr, & Onion Pdr in zip lock bag, then sprinkle over ribs. allow to sit at room temp for 20-30 min
• 2. Preheat Oven @ 375
• 3. Heat oil in large heavy bottom dutch oven pot. Brown ribs on all sides, over Med High Heat. (do not crowd them while browning them) If this takes two batches to Brown, Let it. Sear them to a nice Brown color.
• 4. Once Ribs have browned well, remove them to plate and set aside.
• 5. There should be enough fat, (NOTE: but if more is more than 4 TBS of fat,) remove the excess. Place all the Onions in the bottom of the pan, and allow them to take on a little color.
• 6. Pour 1/4 can of beer in the bottom to deglaze, then return ribs to pan, with any juices in the plate. Add the restof the beer. This should just barely cover the ribs& Onions.
• 7. Cover and Bake @ 375 for 1 1/2 to 2 hrs.
• 8. The inside of this pan will look like a disaster, of Gooeyness, that's ok. Now, remove the Ribs from the pan. (they will be falling apart tender)
• 9. Turn Oven down to 325
• 10. Use the water that you will be using for the gravy, to deglaze the pan again. Then add the Pkg GRAVY Mix according to the Pkg directions. Once the Gravy is thickened, Mix in the Cream of Mushroom soup & the dry Onion soup Mix, and the Mushrooms. Mix together well.
• 11. Add; The Ribs & Onions back into the Pot of Gravy, be sure to cover the ribs. NOTE:(if more Liquid is needed add a little more water just to cover)
• 12. Cover again, and place back into the oven and bake for another 1 Hr @ 325 degrees.
• 13. Serve with Mushed Potatoes, Over RICE, Or Noodles. and Your favorite Salad or Vegie.