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Beer Braised Short Ribs




Source of Recipe


Chef Mike Arcomone from Levy Restaurants


List of Ingredients




Spice Rub:
# 2 tbls. Paprika
# 1 teaspoon Ancho powder or chili powder
# 1 ½ teaspoons Salt
# 2 teaspoon Black Pepper
# ¼ cup Sugar
# 1 ½ teaspoons Cumin - ground

Recipe



#

Mix all ingredients together. Rub the spice over the short ribs and let stand about 30 minutes

# 4 to 4 ½ pounds beef short ribs, cut into 2-3 inch pieces
# 1/3 cup vegetable oil
# 3 tablespoons butter
# 2 red onions - chopped
# 1 carrots - peeled and diced ¼ inch
# 2 ribs celery - diced ¼ inch
# 1 tablespoon garlic - minced
# 1 quart full flavored beer - stout or porter works well in this recipe
# 2 cups beef stock or beef broth
# 2 - 15 ounce can plum tomatoes - crushed by hand
# 1 cup barbecue sauce
# 1 cup orange juice

To Prepare the Beer Braised Short Ribs

Preheat the oven to 375 degrees. In an oven proof sauce pot or Dutch oven heat the oil over medium high heat. Brown the short ribs on all sides. Remove the short ribs and put aside. Add the onions, carrots and celery and saute for 4-6 minutes or until the vegetables are tender. Add the beer, beef stock, tomatoes, orange juice and barbecue sauce and bring to a simmer. Place the short ribs back into the pot or Dutch oven and stir to coat the short ribs. Cover and cook for 2 hours or until the ribs are fork tender. Pull out the short ribs and arrange on a platter. Keep warm. Reduce stock by ½ and then pour the sauce over short ribs. Serve with your favorite mashed potatoes.