Beer Braised Short Ribs
March 27, 2024 • 0 comments
Prepare your taste buds for a culinary masterpiece: beer-braised short ribs! This dish is the epitome of comfort food. Get ready to savor every moment as you indulge in a symphony of taste and texture that will have you coming back for more!
Ingredients
- (3-4 lbs) Short Ribs
- (3) large carrots, chopped
- (1) medium yellow onion, thinly sliced
- (3 cups) Simple Beef Bone Broth, 32 oz (sugar-free, unsalted)
- (2 cups) chocolate stout or other dark beer (or sub with more beef broth)
- (to taste) salt & pepper
- (1 Tbsp) Rendered Tallow, 8 oz
Directions
- Preheat oven to 325℉. Season the ribs with salt + pepper. Add 1 Tbsp tallow to a Dutch oven over medium heat, and brown the ribs on all sides, working in batches as needed. Set aside on a plate.
- Add the onion and carrots and cook until softened, stirring occasionally, about 8 minutes.
- Add the beef broth and beer and bring to a boil. Add the ribs back in, cover and cook in the oven for 1 hour and 45 minutes.
- Turn the oven temperature down to 275℉ and cook for an additional 45 minutes (meat should easily shred with a fork).
- Once tender, set the ribs on a plate and tent with foil. Skim off any visible fat in the liquid and pour everything (including the vegetables) into a blender (or use an immersion blender) and puree. The liquid will be frothy.
- Return the liquid to the pot, bring to a boil, then simmer for 30 minutes to reduce the amount of liquid.
- Return the ribs to the pot and gently reheat, or cover and let cool a tad before refrigerating to serve the next day (the sauce thickens up even more in the fridge overnight).
- When ready - serve ribs on a pile of fluffy mashed potatoes and the rest of the beer!
