Beer Braised Beef Short Ribs
Ingredients
6 - Beef Short Ribs
2 - 12OZ Bottles Dark Beer (I used Abita Turbo Dog, Guinness would work) Turbodog® - Abita Beer
2 Cups Beef Stock (more or less to almost cover meat)
Holy Trinity
1 Cup Chopped Onions
1 Cup chopped Bell Pepper (any color, but I used orange for color)
1 Cup Sliced Celery
4 Cloves Garlic - Minced (The Pope)
Rosemary and Thyme Sprigs Tied Into Bundle
1 TBSP Coarse Ground Pepper
Salt to Taste
@ 2TBSP Neutral Oil (I Used Peanut Oil)
1. Heat a heavy pot or Dutch oven to medium high, add oil, and brown the short ribs. Do this in batches if needed to avoid crowding. Remove short ribs and set aside.
2. Use the same pot to sauté the Trinity and the Pope until soft and sweet.
3. Add the beer and deglaze the pot.
4. Add the meat back into the pot, and add the beef stock to just shy of covering the meat.
5. Add the tied up herbs. Bring to a simmer.
6. Cover, and let simmer for around 3 hours, or until the meat is VERY tender. This can be done on the stovetop, or in an oven set to 275F. Some of the meat will fall off of the rib bones.
7. Serve over mashed potatoes.
CD
Ingredients
6 - Beef Short Ribs
2 - 12OZ Bottles Dark Beer (I used Abita Turbo Dog, Guinness would work) Turbodog® - Abita Beer
2 Cups Beef Stock (more or less to almost cover meat)
Holy Trinity
1 Cup Chopped Onions
1 Cup chopped Bell Pepper (any color, but I used orange for color)
1 Cup Sliced Celery
4 Cloves Garlic - Minced (The Pope)
Rosemary and Thyme Sprigs Tied Into Bundle
1 TBSP Coarse Ground Pepper
Salt to Taste
@ 2TBSP Neutral Oil (I Used Peanut Oil)
1. Heat a heavy pot or Dutch oven to medium high, add oil, and brown the short ribs. Do this in batches if needed to avoid crowding. Remove short ribs and set aside.
2. Use the same pot to sauté the Trinity and the Pope until soft and sweet.
3. Add the beer and deglaze the pot.
4. Add the meat back into the pot, and add the beef stock to just shy of covering the meat.
5. Add the tied up herbs. Bring to a simmer.
6. Cover, and let simmer for around 3 hours, or until the meat is VERY tender. This can be done on the stovetop, or in an oven set to 275F. Some of the meat will fall off of the rib bones.
7. Serve over mashed potatoes.
CD
