Second course : Kentucky beer – braised beef short ribs.

second course | braised beef short ribs

second course | braised beef short ribs

Here, the beer adds richness and the fresh herbs add depth of flavor this second course. Even if you don’t think you like cooking with beer, I can assure you this recipe will change your mind. This recipe, braised beef short ribs, pairs perfectly with my Roasted Turnip and Yukon Gold Mashed Potatoes (here).

SHORT RIBS SERVES: 8
4 lb (1.8 kg) prime beef short ribs
Chop House Seasoning
1 cup (160 g) diced sweet onion
½ cup (60 g) diced carrot
½ cup (55 g) diced celery
4 cloves garlic, minced
8 rosemary sprigs
8 stems fresh thyme
4 bay leaves
1 cup (235 ml) Kentucky Bourbon Barrel Ale
3 cups (705 ml) beef stock
1 tbsp (18 g) kosher salt
1 tbsp (6 g) fresh black pepper

ONION RINGS
Canola oil, for frying
1 cup (235 ml) Kentucky Bourbon Barrel Ale
2 cups (260 g) cornstarch
1 tbsp (6 g) Creole seasoning
1 sweet onion, sliced into rings

GRAVY
Pan drippings
Beef stock
1 tbsp (8 g) cornstarch

     To make the short ribs, coat the ribs generously with the seasoning. Let the ribs rest for an hour.

     Preheat the grill to 375°F (190°C). Preheat a smoker to 275°F (140°C), using oak and cherry wood.

     Sear the ribs on the grill for a couple of minutes on each side. Transfer the ribs to the smoker and smoke for 2 hours.

     Transfer the ribs to an aluminum pan, add the diced onion, carrot, celery, garlic, rosemary, thyme, bay leaves, beer and beef stock. Sprinkle with the kosher salt and black pepper. Cover the pan with foil and return it to the smoker for another 2½ hours or until tender. The cook time braised beef short ribs depends on the thickness of the ribs.

     To make the onion rings, heat 1 inch (2.5 cm) of oil in a heavy skillet to 375°F (190°C). Pour the beer into a bowl and combine the cornstarch and Creole seasoning on a shallow plate, stirring to blend well. Dip the onion rings into the beer and then dredge in the seasoned cornstarch. Fry until crispy, about 1 minute. Remove with a spider or slotted spoon and drain on a paper towel–lined plate. Set them aside until you are ready to assemble this second course.

     To make the gravy, remove the ribs from the pan and strain the pan drippings through a fine-mesh strainer. Skim off the fat and add the drippings to a saucepan. If needed, add enough beef stock to equal 2 cups (470 ml). Heat the mixture over medium heat until it comes to a boil. In a small bowl, stir the cornstarch into ¼ cup (60 ml) cold beef stock and whisk into the saucepan. Continue to whisk until the mixture has thickened. Lower the heat and keep the gravy warm.

     To serve the braised beef short ribs, I like to lay down a bed of my potato and turnip mash, place a rib in the center of the mash, drizzle the rib with the gravy and top with onion rings. Mmm mmm, good eating right there.

Our second course Kentucky beer – braised beef short ribs – ready. Bon appetit!

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