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Beer-Braised Short Ribs
Beer-Braised Short Ribs
The only way to remove fat from the braising liquid is to prepare this recipe a day or
two before you want to serve it. Luckily, the short ribs actually taste better if cooked
in advance and then reheated in the defatted braising liquid.
Serves 4 to 6
5pounds English-style beef short ribs (6 to 8 ribs),
trimmed of excess fat
Table salt and ground black pepper
2tablespoons vegetable oil
2tablespoons unsalted butter
3pounds yellow onions , halved and sliced thin
2tablespoons tomato paste
2(12-ounce) bottles dark beer such as Newcastle
Brown Ale and O'Doul's Amber Nonalcoholic
2tablespoons Minute Tapioca
2bay leaves
2teaspoons minced fresh thyme leaves
2tablespoons soy sauce
12pitted prunes
3tablespoons Dijon mustard
2tablespoons minced fresh parsley leaves
1. Season ribs with salt and pepper. Heat oil in 12-inch skillet over medium-high heat
until just smoking. Add half of ribs, meaty side down, and cook until well browned,
about 5 minutes. Following photo 1, turn each rib on one side and cook until well
browned, about 1 minute. Repeat with remaining sides. Transfer ribs to slow-cooker
insert, arranging them meaty side down, as shown in photo 2. Repeat with remaining
ribs.
2. Pour off all but 1 teaspoon fat from skillet. Add butter and reduce heat to medium.
When butter has melted, add onions and cook, stirring occasionally, until well
browned, 25 to 30 minutes. Stir in tomato paste and cook, coating onions with tomato
paste, until paste begins to brown, about 5 minutes. Stir in beer, bring to simmer,
and cook, scraping browned bits from pan bottom with wooden spoon, until foaming
subsides, about 5 minutes. Remove skillet from heat and stir in tapioca, bay leaves, 1
teaspoon thyme, soy sauce, and prunes. Transfer to slow-cooker insert.
3. Set slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours.
(Alternately, cook on high for 4 to 5 hours.) Transfer ribs to baking dish and strain
liquid into bowl. Cover and refrigerate for at least 8 hours or up to 2 days.
4. When ready to serve, use spoon to skim off hardened fat from liquid. Place short
ribs, meaty side down, and liquid in Dutch oven and reheat over medium heat until
warmed through, about 20 minutes. Transfer ribs to serving platter. Whisk mustard
and remaining teaspoon thyme into sauce and season with salt and pepper. Pour 1 cup
sauce over ribs. Sprinkle with parsley and serve, passing remaining sauce separately.