Directions for: Beer Braised Short Ribs
Ingredients
3 to 4 pounds beef short ribs, cut into 3-inch pieces (1292 to 1816 grams)
Coarse salt and freshly cracked black pepper, to taste, for roasting the short ribs
1 Tbsp vegetable oil, for roasting the short ribs (15 ml)
1 Tbsp butter (15 ml)
1 small onion, finely chopped
1 clove garlic, finely chopped
1 to 2 red finger chile pepper, finely chopped, or to taste
1 Tbsp chopped fresh thyme (15 ml)
2 tsp paprika (10 ml)
1 tsp ground cumin (5 ml)
tsp all spice (1 ml)
pinch of cayenne pepper, or to taste
1 bay leaf
cup packed brown sugar (60 ml)
2 Tbsp Worcestershire sauce (30 ml)
2 Tbsp soy sauce or tamari (30 ml)
cup ketchup (60 ml)
cup apple cider vinegar (60 ml)
2 Tbsp Dijon mustard (30 ml)
cup apple butter (60 ml)
Coarse salt and freshly cracked black pepper, for sauce
1 bottle stout beer (about 1 cup) (preferably Guinness draft beer) (440 ml)
Directions
1. Preheat oven to 400 degrees. F.
2. Add vegetable oil to a roasting pan. Season ribs with salt and pepper. Roast until golden brown, about 1 hour. Drain any excess fat from the pan.
3. Meanwhile while the ribs are roasting make the sauce. Add butter to a saucepan over medium heat. Saut onions for 2 to 3 minutes or until soft. Add chile and garlic, continue to saut for another minute. Add the thyme, paprika, cumin, allspice, bay leaf and pinch of cayenne pepper. Cook until fragrant, about 2 minutes. Season the mixture with salt and pepper. Add the brown sugar, Worcestershire sauce, soy sauce, ketchup, apple cider vinegar, Dijon, and apple butter. Stir to combine. Stir in the beer. Remove from heat and pour onto the ribs in the roasting pan. Cover with foil paper. Reduce heat to 375 degrees F. Continue to cook ribs in the oven until the meat is tender and falling off the bones, about 2 to 2 hours.
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