Beer-Braised Short Ribs

With Fuji Apple Purée.

Beer-Braised Short Ribs


At a recent beer-pairing dinner at New York's Riingo restaurant, Executive Chef Johan Svensson proved that beer is not just a good accompaniment to world-class food, it can also be a key ingredient. Although this recipe calls for Cisco Brewers Bailey's Ale, it was served with their Cisco's Whale Tale Pale Ale, which cut through the rich meat very nicely. This recipe requires some advance preparation, but the results are worth it.

3 pounds beef short ribs
2 cups salt
1 carrot, roughly chopped
1 onion, finely chopped
2 stalks celery, finely chopped
1 quart veal, beef or chicken stock
1 pint Cisco Brewers Bailey's Ale (or other high-quality ale)
2 sprigs fresh thyme
1 sprig fresh rosemary
5 pieces sun-dried tomatoes, chopped
4 ounces foie gras scraps (optional)
¼ pound Italian flat-leaf parsley, cleaned and chopped

Day 1:  Cure the meat overnight by covering the ribs with 2 cups of salt. Cover and refrigerate.

Day 2:  Remove ribs from salt pack and rinse. Coat the bottom of a large oven-proof pot with olive oil and lightly brown the ribs over medium heat. Add the chopped vegetables and cook until caramelized. Add stock, beer, thyme and rosemary. The ribs should be covered in liquid; if needed, add water. Cover the pot and bake in the oven at 325° for 4-6 hours, checking periodically. When ready, the meat should fall off the bones. Remove from oven and let beef cool in the liquid.

When cool enough to touch, remove the bones, carrot pieces and thyme sprigs; reserve thyme. Pick through meat and remove any excess fat or sinew. Strain out the liquid and sauté over medium heat until it reduces to a thick sauce. Mix the meat with sun-dried tomatoes, foie gras, parsley and sauce; press into a hotel pan and refrigerate overnight.

Day 3: Cut the short ribs into squares and season with salt and pepper. Sear in olive oil to brown and crisp the edges. Garnish plate with Fuji apple purée, if desired.

Serves 2.

Fuji Apple Purée

2 Fuji apples
½ Cup Olive Oil
1 tsp Shiro Miso

Cut the apples in half and take out the core. Toss them with olive oil and thyme, place them on a sheet tray, roast in the oven for 30 minutes at 320° F. Scrape the meat off the skin and purée with the miso paste until smooth.

Edit Module
Edit Module

Related Articles

How to Pair American Comfort Foods with Wine

Jazz up your weeknight comfort-food dinners with these perfect pairings from some of the country’s best sommeliers.

Stock Your Freezer with these 8 Booze-Infused Ice Creams

Ditch the straw and grab a spoon, because adults-only spiked sweets are this summer’s coolest treat.

How to Build the Ultimate Charcuterie Board

Ditch the prep and assemble a globally inspired charcuterie platter that will wow guests and free you from the shackles of your stove.

Upgrade Your Weekend Brunch with this Buffet-Style Feast

Avoid crowded sidewalk cafes and alfresco patios this weekend by hosting brunch at home.
Edit Module Edit Module
Edit Module


You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module


Edit Module
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles