This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beef Short Ribs Braised In Brown Ale
- add review
- #99678
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 pounds beef short ribs trimmed and separated into individual ribs
canola oil as needed
3 white onions, peeled and largely diced
3 carrots, peeled and largely diced
2 celery ribs, largely diced
1/4 cup tomato paste
5 cloves garlic, peeled and sliced
1 large bottle brown ale
3 quarts beef stock
3 rosemary sprigs
3 tablespoons butter
directions
Season ribs with salt and pepper. Sear ribs in canola oil.
Remove ribs and saute onions, carrots and celery until caramelized. Add tomato paste and caramelize. Add garlic and continue cooking for 2 minutes. Deglaze pan with ale and simmer until reduced by 1/2. Return beef ribs to pan.
Add stock and rosemary sprigs then simmer covered for 2 hours.
Remove ribs and keep warm and covered.
Strain braising liquid then return it to pan and boil until reduced by half. Whisk in butter then season with salt and pepper.
Serve immediately.
added by
cgiesler
nutrition data
Nutritional data has not been calculated yet.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
October 5, 2009
A new favorite! Unlike other short rib recipes, this one doesn't have you dredge the ribs in flour before browning. You can do this if you prefer, it won't change the recipe. The recipe calls for 3 quarts of stock. We did find this to be too much. Half of that is sufficient. You want to braise the ribs, not drown them. Add stock to fill your pan to just have enough liquid to nestle the ribs down into them. They should be mostly covered. The amount of liquid you use will depend on the size/shape of your pan too. We used baby carrots instead of diced. We strained the braising liquid but added the cooked carrots and some of the celery back with the ribs when serving.