Beery, Oregon-style short ribs

To celebrate its new Web site, Oregon Bounty, which helps visitors plan foodie-minded trips to the state, Travel Oregon launched a 10-week series celebrating food and drink in Oregon… and this week’s Beer Week. The site tempts visitors with a tour of Full Sail, a roundup of the state’s brewpubs and more, plus content on Oregon’s other specialties—mushrooms, nuts and artisan spirits included.

To taste Oregon’s beer and cuisine from home, try these simple, beery short ribs for dinner; developed by Hair of the Dog Brewery founder Alan Sprints, this meaty dish is a natural match for a side of seasonal veggies and mashed potatoes. Want to eat Oregon-style without lighting your burners? Visit the site and enter to win an Oregon Bounty Wanderfeast, a four-day, three-night getaway in Portland.


1 pound leeks

3 bottles Hair of the Dog Adam

1 cup kosher salt

1 cup brown sugar

1 handful fresh rosemary

3 pounds beef short ribs

3 tablespoons extra virgin olive oil

salt and black pepper to taste

hop salt or kosher salt to taste

  • Combine the leeks, rosemary, salt, sugar, 2 cups water and 2 bottles of Adam in a large container with a lid. Add the short ribs, cover and brine for 2 to 3 days in the refrigerator.
  • Remove the short ribs from the brine, pat dry and season with salt and pepper. Heat the oil in a medium skillet on high, and brown the meat on all sides.
  • Remove the short ribs to a covered casserole dish, and add 1 cup of water, the remaining bottle of beer, and the leeks and rosemary from the brine. (Liquid should cover the meat halfway; add water if needed.) Braise the dish at 250 degrees for 3 hours, and let cool in the liquid overnight.
  • Remove the meat from the bone and slice before reheating in 1 cup of the cooking liquid. Serve with oven-roasted vegetables and finish with hop salt.