Thursday, March 7 2013, 01:34 PM MST
Stout Braised Short Ribs
Stout Braised Short rib
As Aired On March 7, 2013
Recipe Courtesy of Blue Boar Inn, Executive Chef Eric May
3 lbs. short ribs
2 tsp. paprika
2 tsp. dry mustard
2 tsp. black pepper
2 tsp. ground cumin
1/1/2 T Salt
¼ Cup brown sugar
4 T Olive Oil
1 Large Yellow Onion (peeled & chopped)
3 Celery Stalks (washed & chopped)
2 Carrots (peeled & chopped)
6 cloves Garlic
2 Bay leaves
3 Roma Tomatoes (diced)
1.75 cups Veal demi
1 12oz bottle Stout Beer (such as Guinness)
1.) Preheat oven to 350 degrees.
2.) Combine all ingredients for the dry rub and mix well.
3.) Pat dry short ribs. Coat well with dry rub and let sit overnight.
4.) Sear the short ribs on each side and remove from the pan.
5.) Then sauté the onion, celery, carrot and garlic in same pot until slightly caramelized. Add the diced tomato add continue to sauté until tomatoes begin to melt.
6.) Add the short ribs back to the pot and deglaze with the stout beer. When slightly reduced, add the veal demi, bring to a heavy simmer and cover and place in the oven.
7.) The short ribs should be completely submerged if not add water until they are.
Cook in oven for 3.5-4.5 hours or until fork tender.
8.) Can be eaten right away but tend to be better the next day after reheating.
(Copyright 2013 Sinclair Broadcasting Group.)