Beer braised short ribs are cooked low and slow in the oven for fall-off-the-bone tender meat. Pair them with creamy garlic mashed potatoes for a delicious, hearty meal.
As I write this, the local news is playing in the background. We’re expecting something like 8-10″ of snow early Sunday morning. We received 6″ of snow this week, and to top it off, the temperatures are supposed to plummet to negative 20 degrees.
This is Indiana, folks. We get cold and snowy winters. But this is Indiana. Not Minnesota. We are not quite prepared for this. Pipes may freeze, frostbite has a serious warning, and my dogs are NOT going to want to go outside. Do they make giant piddle pads for 80-pound dogs? I mean, look at these sweet faces. Would you make them go outside in sub zero temps?
I don’t hate cold weather, but I don’t love it, either. I make hearty dishes no matter what the temperature is, but if I had to choose something to make on Sunday night, this would be it.
Short ribs may seem like a waste of time to many. Prior to being cooked, short ribs look very fatty. That’s because… they are, but I promise there is meat on that bone that you will want to eat. When picking out short ribs at the butcher, look for ribs that have at least half meat, half fat. You want some of the fat for flavour, and you can always cut it off after it is cooked.
A 20 oz bomber of Stone Smoked Porter provides a beer bath for the ribs to bathe in while they cook in the oven. The flavor permeates the meat while the liquid tenderizes it (along with beef broth) so that they literally fall off the bone.
Normally I wouldn’t post a recipe for mashed potatoes because there are so many out there and everyone seems to have their favourite, but this was too good to pass up. Boiling garlic cloves in the water with the potatoes seems to let the essence of garlic insert itself into each and every potato, giving you garlic in each bite. Mash the garlic with the potatoes and KAPOW, instant garlic awesomeness.
Beer Braised Short Ribs
- 6 pieces of bacon
- 2 tbsp butter
- 2-3 short ribs per person, up to 8 per this recipe
- Dash of salt and black pepper
- 1/3 cup flour
- 2 small shallots, diced
- 2 cups beef broth
- 22 ounces of beer, preferably a porter or stout (I used Stone’s Smoked Porter)
- 1/4 tsp dried thyme
Preheat oven to 350 degrees.
In a large dutch oven (or oven safe pot), brown bacon slices over medium high heat. Remove cooked bacon and set aside (and eat it, because all you need is the grease). Add the butter to the bacon grease and melt.
Season the short ribs with salt and pepper on all sides, then dust with flour, covering each short rib lightly.
Brown on all sides in the dutch oven, turning heat down to medium, at about 2-3 minutes per side. Once browned, remove from dutch oven and set aside.
Add the diced shallots to the grease and cook until soft. Add the beef broth, beer and dried thyme and stir. Add the short ribs back to the pan and cover. Place in the oven for 2 hours. Stir lightly, then reduce heat to 325 and cook for another 30 minutes. Ribs should be extremely tender. Place ribs on a bed of creamy garlic mashed potatoes to serve.
Creamy Garlic Mashed Potatoes
- 2 1/2 pounds of yellow/gold potatoes, diced
- 5 cloves of garlic, skin removed and smashed
- 1/2 cup half and half
- 1 tsp salt
- 1/4 black pepper
- 4 oz cream cheese
In a large pot, boil potatoes with garlic until potatoes are cooked through and fork tender, about 20-25 minutes.
Drain potatoes and place them back in their pot (or a bowl of a stand mixer). Season with salt and pepper, add the half and half and cream cheese and mash (using a stand mixer or hand mixer) until creamy, a minute or two.