Devil’s Pale Ale Braised Short Ribs

Devil’s Pale Ale Braised Short Ribs


Yield: 4 | Prep time: 4 hours


 


4lbs boneless beef short ribs (cut into 1 ½” pieces)

¼ cup dark brown sugar

2 tsp cumin

1 large yellow onion

4 garlic cloves (minced)

2 large carrots (sliced, ¾” rounds)

2 celery stalks (cut into ½” pieces)

2 cups Great Lakes Brewery Devil’s Pale Ale

1 cup low-sodium beef stock

1 cup red wine

1 tbsp Dijon mustard

1 tbsp balsamic vinegar

2 tsp Worcestershire sauce

5 thyme sprigs

2 rosemary sprigs

3 tbsp vegetable oil

Salt and fresh ground black pepper to taste


 


- Pre-heat oven to 350°F.


- Place a roasting pan or Dutch oven on the stove to medium heat.


- Generously season ribs with salt and pepper; add to pan or Dutch oven and sear on all sides until deep golden brown, approximately 4-5minutes.


- Add red wine and onions to bottom of pan or Dutch oven and stir for 3-4 minutes, making sure to scrape all ingredients off the vessel.


Add garlic and stir constantly for 1 minute; add all remaining ingredients, including the short ribs, into the pan.


Cover the pot or Dutch oven and place in oven for 2-2 ½ hours or until ribs are tender when pierced.


Remove ribs to a plate; strain the cooking liquid into a clean pot and boil until it begins to resemble a sauce, approximately 20-30 minutes. Remove from heat.


Adjust the flavour of the sauce as desired. Plate ribs with a generous amount of sauce.