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Beer-Braised Short Ribs

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β€œWe’ve done braised ribs at Elements in the past and we thought β€˜Why not try it with a beerβ€”a rich, dark porter that has full flavor, thickness and body?’” says Chef Beau MacMillan, chef at Elements at Sanctuary Resort in Paradise Valley, Ariz., and frequent Food Network face. For this version of his short rib dish, he infuses the tender meat with the heartiness of Samuel Smith Oatmeal Stout.

Makes: 6

Ingredients:
  • Short Ribs:
  • 12 cup flour
  • 6 short ribs (about 10 ounces each)
  • ---
  • Marinade:
  • 2 tablespoons peanut oil
  • 2 small yellow onions, peeled and chopped
  • 2 small carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, peeled
  • 2 bottles Samuel Smith's Oatmeal Stout
  • 1 small bunch fresh thyme
  • Salt and pepper to taste
  • ---
  • Braise:
  • 2 tablespoons peanut oil
  • 2 small yellow onions, peeled and chopped
  • 2 small carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, peeled
  • 1 small bunch fresh thyme
  • 2-3 cups veal or chicken stock
  • Salt and pepper to taste

Instructions:

• Season ribs with salt and pepper and dust lightly with flour.

• Sear on high heat and remove from pan.

• Add all marinade ingredients to pan and bring to a boil.

• Pour marinade over ribs and marinate in refrigerator for 12 hours.

• Drain marinade from ribs, discarding the vegetables but reserving the beer.

• Pour beer back onto the meat, and add an equal amount of chicken stock, covering two-thirds of the ribs.

• Braise on 300-degree heat for 90 minutes. Ladle reserve juice over ribs and serve.


 

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