Patrick Kander: Choice Catering Beer Braised Short Ribs 6/13/13

9:08 AM, Jun 13, 2013   |    comments
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Beer Braised Beef Short Ribs with jalapeno-carrot puree

2# Beef Short Rib

1 C Deschuetes Black Butte Porter beer

1 C Red wine

3 garlic cloves

2 shallots, sliced

1 ea onion, diced

2 ea carrot peeled and diced

2 stalk celery, diced

2 tbsp tomato paste

2 cup beef stock

3 sprig fresh thyme

4 tbsp flour

Olive oil

Salt and pepper

Season meat with salt, pepper and dredge in flour. In hot pan sear meat on all sides and set aside. In the same hot pan add all chopped vegetables and herbs and allow caramelizing. Once all vegetable are all caramelized, add tomato paste and allow to brown. Deglaze pan with red wine and beer,  allow to reduce by half. Add beef stock and seared short rib meat and bring to a light simmer. Cover the pan with foil and move to a 350 degree oven and allow to braise for 2 hours or until tender. Once meat is cooked until tender, remove meat from cooking liquid and set aside to rest. Strain all vegetable from cooking broth and allow broth to reduce to a glaze, season with salt and pepper. Serve Short rib with reduced jus and Jalapeno-Carrot Puree.



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