Recipe
Olive Oil
2 lbs Short Ribs, bone in
4 carrots, diced
4 celery ribs, diced
1 onion, chopped
4 cloves garlic, minced
1 24 oz ale beer
3 cups beef broth
3 cups chicken broth
1 bundle fresh thyme
Salt & Pepper
French Rolls
Spinach
Spicy Mustard
Preheat oven to 300 degrees.
In a large cast iron pot or large oven safe sauté pan heat olive oil over high heat. Season short ribs with salt & pepper on all sides and place in the hot pan. Sear short ribs for 1 to 2 minutes on each side. When browned and caramelized remove and set aside. Next, in the same pot over medium high heat, sauté carrots, celery, onion and garlic. Season with salt and pepper. Cook until lightly browned until most of the moisture has evaporated. Deglaze with the beer, stirring and turning all the veggies while cleaning the bottom of the pot. Add the beef and chicken broth, stir and add the short ribs back into the pot. Add fresh thyme. Cover with foil or oven safe lid. Place on lower rack of the oven. Cook for 3 1/2 hours. The meat will be fork tender, pulling easily away from the bone.
The short ribs would be delicious as they are now served with mashed potatoes and green beans, but because I'm making sandwiches let the meat cool in the braising liquid for an hour. Once cool enough to handle shred meat with hands or use two forks. Discard excess fat and bones. Ladle in a small amount of braising liquid with some of the veggies to keep meat moist. Serve warm on a toasted French roll with fresh spinach and spicy mustard. Or refrigerate until ready to serve.
Olive Oil
2 lbs Short Ribs, bone in
4 carrots, diced
4 celery ribs, diced
1 onion, chopped
4 cloves garlic, minced
1 24 oz ale beer
3 cups beef broth
3 cups chicken broth
1 bundle fresh thyme
Salt & Pepper
French Rolls
Spinach
Spicy Mustard
Preheat oven to 300 degrees.
In a large cast iron pot or large oven safe sauté pan heat olive oil over high heat. Season short ribs with salt & pepper on all sides and place in the hot pan. Sear short ribs for 1 to 2 minutes on each side. When browned and caramelized remove and set aside. Next, in the same pot over medium high heat, sauté carrots, celery, onion and garlic. Season with salt and pepper. Cook until lightly browned until most of the moisture has evaporated. Deglaze with the beer, stirring and turning all the veggies while cleaning the bottom of the pot. Add the beef and chicken broth, stir and add the short ribs back into the pot. Add fresh thyme. Cover with foil or oven safe lid. Place on lower rack of the oven. Cook for 3 1/2 hours. The meat will be fork tender, pulling easily away from the bone.
The short ribs would be delicious as they are now served with mashed potatoes and green beans, but because I'm making sandwiches let the meat cool in the braising liquid for an hour. Once cool enough to handle shred meat with hands or use two forks. Discard excess fat and bones. Ladle in a small amount of braising liquid with some of the veggies to keep meat moist. Serve warm on a toasted French roll with fresh spinach and spicy mustard. Or refrigerate until ready to serve.
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