Braising meat is mankind’s greatest achievement — no complaints about the wheel, fire, and the whole moon-landing thing — but slowly cooking a cut of meat with select liquids, spices, and strategic veg, elicits the kind of emotions that inspired kingdoms to be built, poems to be written, and expensive dutch ovens to be purchased without a hint of regret. Best of all, braising is nearly impossible to mess up, so if you’re kitchen dabbling or fluent in all things home cookery, a good braised meat scenario is the perfect option for creative comfort. This short rib recipe is a statement on richness and flavor. An inky red wine, yes an entire bottle, and stout beer tenderize, lift, and transform the rib meat into “finally organizing-the-pantry” good. And the sauce…. fuggedaboutit.
Boozy Braised Short Rib Recipe
5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Kosher salt and freshly ground black pepper
2 cups chopped celery
2 cups chopped yellow onions
2 cups chopped carrots
5 garlic cloves minced
1 Bottle Cotes du Rhone
4 cups beef stock
1 cup canned crushed tomatoes
1 bottle stout beer
6 sprigs fresh thyme (tied)
1 tablespoon all purpose flour
1 tablespoon butter
- Preheat the oven to 325 degrees F.
- Mix olive oil, 1 tablespoon salt, 1 tablespoon pepper, and short ribs together, coat evenly.
- Brown ribs in a dutch oven. Remove when browned on all sides.
- Add celery, onions, and carrots and cook over medium heat for 15 minutes.
- Add the garlic and cook for one minute.
- Add butter and flour to the mixture until combined with vegetables; medium heat (5 minutes).
- Add the wine; bring to a boil then lower to simmer over medium heat for 10 minutes, until the liquid is reduced.
- Add the stock, tomatoes, beer, and thyme; simmer on medium 5 minutes.
- Place the ribs in the pot; bring up to a boil, cover, and cook in the oven for 2.5 hours or until the meat is fork tender.
- Enjoy with grilled brioche rolls or artisanal bread, because you won’t want to waste a drop of that “oh hell yes” sauce.
Story and Recipe by Gabe Gomez / Photography and Styling by Keith Recker
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