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30 Days 30 Recipes: Beer Braised Short Ribs June 6th

 Beer Braised Short Ribs
Beer Braised Short Ribs

Occasionally I have days off during the week and I get to remissness about my teenage years when I did not have much responsibility other than making sure I was up to speed on the goings-on in Pine Valley, Llanview and Port Charles. Much to my dismay most of my favorite soap operas I watched as a teenager have been cancelled, however General Hospital is still standing. Granted Jason doesn’t look like Jason anymore and Sonny and Brenda are no longer and Miguel started Livin’ la Vida Loca .  But nonetheless I still watch some of my favorite characters as they live thoroughly dramatic lives.

The Chew took over one of the coveted mid-afternoon time slots once filled by the soap operas of the past.  The Chew is a show hosted by 5 people who are mostly chefs by trade who share recipes of tasty goodness.  One of which is Chef Mario Batali who created the Beer Braised Short Ribs recipe that I am about to share below.  This recipe is super easy and will make you actually look like you know what you are doing in the kitchen (even if you don’t).

You will need the following ingredients:
5 tablespoons olive oil
4 lbs bone in beef short ribs (cut into 8 pieces)
2 carrots (peeled and chopped)
1 medium onion (chopped)
2 celery stocks (chopped)
2 cloves garlic (peeled and smashed)
1 full-bodied beer (I recommend an amber ale)
2 cups basic tomato sauce
1 cup chicken stock
1/2 bunch thyme
1/2 bunch rosemary
1/2 bunch oregano
Salt and freshly ground pepper

Pre-Heat the oven for 275 degrees

Season the ribs with salt and ground pepper generously.
In a dutch oven over high heat add 3 tablespoons of olive oil and cook until smoking.
Add the ribs and sear all sides. Remove the ribs and set aside.
Drain any fat from the pan and reduce the heat to medium.
Add 2 tablespoons olive oil and brown the carrots, onion and celery.
Add the garlic and cook until fragrant.
Add the beer to deglaze the pan. Reduce the beer by half and then add in the tomato sauce and chicken stock.
Add the ribs back into the pan along with the thyme, rosemary and oregano.
Bring the liquid to a boil and remove from heat, covering the pan with the lid and place it in the oven for 2 to 2.5 hours. The meat should be falling off the bone when it is done.

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