Straight off the menu at Beer Belly in L.A. comes this spicy braised short rib; chef Wes Lieberher displays it atop cheesy puff pastry.
- 1 whole beef short rib, 12 to 15 pounds, trimmed and silver skin removed
- 1 cup canola oil
- 3 carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 sweet onion, roughly chopped
- 1⁄2 quart Chipotle peppers in adobo
- 2 limes, quartered
- 1⁄2 bunch cilantro
- 3 quarts beef stock
- 1⁄2 pound unsalted butter
- 1⁄2 cup lime juice
- 4 pints Eagle Rock Solidarity (or any English mild)
- 2 2-by-4-inch sheets puff pastry
- 1⁄2 cup shredded Cheddar cheese
1. Preheat the oven to 200 degrees F. In a large sauté pan, heat canola oil over high heat until the pan is very hot. Season the short rib with salt and pepper. Sear both sides of the short rib until browned; remove from heat and place short rib in a large roasting pan.
2. Add the carrot, celery, onion, peppers, lime, cilantro, beef stock and beer; cover the pan with foil and roast 5 hours, or until meat easily pulls from the bone.
3. When cool enough to handle, remove meat from bone and set aside. Strain the pan liquid into a pot and add the butter, lime juice and salt and pepper to taste. Cook over medium heat until the liquid reduces enough to lightly coat the back of a spoon.
4. Heat the oven to 450 degrees F. Take puff pastry and cheese and sandwich them together and bake until golden brown, about 25 minutes. Heat the beef in the jus, and serve alongside the Cheddar puff pastry.