Food Swings – Beer Braised Short Ribs
By Jacob Mathias
Hello, fellow eaters. We at the City-Times hope you all had a wonderful St. Patrick’s Day full of food, drink, and friends. Now, what to do with all my leftover beer, you ask?
Beer can add a great rich flavor to all kinds of different protein. Light beers work great to add flavor to poultry and pork while a darker beer can add deep, dense flavor to beef and lamb.
Today we’re going to make some wonderful beer braised beef short ribs.
You will need:
5 lb. beef short ribs
1 qt. beef stock
2 bottles Point 2012 Black Ale
1 red onion diced
2 tbsp. red wine vinegar
2 tsp. cracked black pepper
2 tsp. kosher salt
Olive Oil
Season short ribs with salt and pepper.
In a heavy cast iron Dutch oven or deep pot of your choosing, coat bottom of pan with olive oil and place over medium high heat. When pan is hot, add in short ribs. Brown ribs on all sides until brown and caramelized. Add in onions and cook stirring often until onions are sweating.
Preheat oven to 350.
Add in remaining ingredients except vinegar and bring to a low simmer. Cover pot and place in oven for 3 hours adding water as needed to keep moist.
Remove from oven and add in vinegar to brighten up all the flavors.
Serve short ribs with some crusty yeast bread, perhaps from The Main Grain Bakery.
Enjoy and remember, Live to Eat!