4 English cut beef short ribs, trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 Tbsp unsalted butter, divided
32 oz. High Water Camp Fire Stout*
4 cups low-sodium vegetable stock
4 cloves garlic, peeled and smashed
Directions
Preheat oven to 325°F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides.
Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the High Water Brewery's Campfire Stout, bring to a boil and cook until reduced to about 1 cup.
Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat.
Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
*One of my favorite beers right now, reminds me of a s'mores and it adds a really nice flavor to the finished sauce.
Chef Emil Topel of Phoenix City, Alabama, uses the classic Sierra Nevada Pale Ale to make the dipping sauce for these spicy dumplings, winners in the Cooking with Beer Challenge sponsored by the National Beer Wholesalers Association.
This pumpkin ale chili has it all. Beer, pork, beans, peppers, and a dollop of pumpkin yogurt adds the perfect balance of sweetness to the chili, which pairs perfectly with your favorite porter.
The specialty malts in Sierra Nevada Porter yield roasted notes of black coffee and cocoa, accents you can detect in these rich chocolate pots de crème.
Share Post