These succulent beer braised shortribs are fabulous enough for company and I have a feeling our company would have enjoyed them very much had the invitation not been rescinded at the last moment. Sorry about that Kristen and thanks for your understanding.
It was a very long day yesterday waiting for news from the Veterinarian on Maxer's surgery so what does one do to keep busy? In my case, pace, swear, iron, hug Georgie, cry, pace, swear, iron, cook, hunt down Georgie, hug a reluctant Georgie, cry more, pace ..well you get the drift right? By the way Max's sleeping on his pillow here on the desk as I write this. He's pretty buzzed out at the moment and for certain he got more sleep last night than anyone else did. He's got an absolute mother of an incision from his right ear down to the middle of his throat. It's ugly but a masterpiece depending on your point of view I guess. We'll know the results by the end of next week.
Anyway by the time we got Max home around 7:00 last night, shortribs were waiting in the oven and two soul weary worry sickened humans were ready for some down home comfort food. Now we've made braised shortribs here before several times but for some reason these tasted like the best ever. Coated in a dry rub including brown sugar, dry mustard, curry, cumin and lots of black pepper, and braised with leeks, carrots and celery in dark beer, well they're incredibly tender, rich in flavor with just a hint of sweetness and fabulous on a bed of noodles. Course in my opinion, they'da been better on mashed potatoes but isn't everything?
Beer Braised Short Ribs (adapted from Gourmet)
4 pounds beef short ribs
1/4 cup dark brown sugar
1 tablespoon Hungarian sweet paprika
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons black pepper
1 teaspoon coarse sea salt
1 teaspoon dry mustard
1 tablespoon vegetable oil
2 cups chopped leeks, well washed white and pale green parts only
2 cups chopped carrots
1-1/2 cups chopped celery
1 large bay leaf
1/4 cup chopped fresh garlic
1 -12 ounce can beef consommé
1 cup water
2 bottles dark beer (I used Porter)
1 – 28 ounce can diced tomatoes with juices
Combine brown sugar, paprika, curry powder, cumin, pepper, salt and dry mustard. Rub into short ribs on all sides. Place in refrigerator uncovered and allow to marinate for 1 hour (minimum). Heat oil in large heavy pot and brown ribs on 3 sides (not bone side) in batches without crowding pot. Remove to a large bowl and set aside.
Drain excess oil from pot leaving about 1 tablespoon. Quickly sauté leeks, carrots and celery for 5 minutes or until vegetables are just starting to soften. Add garlic along with any remaining spice mix and cook for additional minute. Add bay leaf, consommé, water, beer and tomatoes. Return meat to the pot and bring pot to a boil. Cover, move to a 375 oven and cook for 2 to 2-1/2 hours or until very tender. Skim fat from sauce before serving. Serve on noodles. Makes 6 servings. Download Beer Braised Short Ribs