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Porter-Braised Beef Short Ribs

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Caramelized beef short ribs braised with earthy vegetables and porter beer, resulting in a hearty and flavorful dish.

Ingredients

Scale
  • 1/4 cup extra-virgin olive oil
  • 2 pounds bone-in English-cut beef short ribs (2-inch by 2-inch pieces)
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, quartered
  • 1 carrot, diced
  • 1 red onion, diced
  • 1 parsnip, diced
  • 2 tablespoons tomato paste
  • Two 12-ounce bottles porter beer, plus more if needed
  • 2 cups chicken stock, plus more if needed
  • 10 sprigs fresh thyme

Instructions

  1. Prepare a grill to maintain a temperature of 300 to 325 degrees F. Place a large Dutch oven over direct heat, add the olive oil and heat until hot.
  2. Season the short ribs liberally with kosher salt and pepper. Add the short ribs to the pan fat-side down first and brown for 2 to 3 minutes per side.
  3. Move the ribs to one side of the pan, then add the garlic, carrot, onion and parsnip with a pinch of kosher salt. Cook until the vegetables are lightly caramelized, about 5 minutes.
  4. Add the tomato paste and cook, stirring frequently, until the tomato paste turns rust colored, about 2 minutes.
  5. Deglaze the pan with the porter beer, scraping up any browned bits from the bottom.
  6. Add the chicken stock and bring to a simmer, then add the thyme. The liquid should be three-quarters of the way up the side of the ribs. Add more beer or stock if needed.
  7. Make sure the fat cap is facing up. Cover the grill and simmer, basting every 20 minutes or so, until the ribs are tender, 2 to 3 hours.

Notes

Braising the ribs slowly in porter beer and stock infuses them with deep flavor and tenderizes the meat. Basting periodically helps keep the ribs moist and flavorful.

Nutrition

Find it online: https://www.receipster.com/braised-short-ribs/

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