Beer Braised short-ribs recipes?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

andypantz13

Well-Known Member
Joined
Jan 14, 2007
Messages
83
Reaction score
2
Location
Haddon Heights
So I'm making birthday dinner for dad tomorrow and we're having braised short-ribs. I've made them before, always using a wine based braising liquid and this time I figured I'd see if I could find a beer based recipe.

So does anyone have one? I was thinking something like a barleywine, olde ale or RIS would probably work best. Maybe a dopplebock too, but I'm completely open to suggestions.

I'm guessing I'd serve it with the same beer I used to braise too?

I'd appreciate any help.

-Andrew
 

krispy d

Well-Known Member
Joined
Mar 8, 2007
Messages
609
Reaction score
5
Location
Old Saybrook CT
Google is your friend! I just found about a dozen but this one looks the best to me. It is by Dave Lieberman who uses beer often and has a stout cupcake recipe in the newest issue of Draft Magazine!

Braised Hoisin Beer Short Ribs

For the ribs:
3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 tablespoons vegetable oil
10 to 12 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces good ale (recommended: Bass)
3 tablespoons rice wine vinegar
1 cup hoisin sauce
Creamy Mashed Yukons, recipe follows
Sesame Snow Peas, recipe follows

Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.

Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.

Preheat the oven to 300 degrees F.

Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.

Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
 
Top