It’s getting darker earlier these days. Freezing weather, impending holidays, visiting family…the stress can mount, and quickly! When choosing a meal for these cold winter evenings, it’s important to choose something hearty and tasty, something that will melt those anxieties away. You could crack open a cold bottle of beer….or, you could braise some of our fresh-cut beef short ribs to tender perfection in said beer.
We’re big fans of the local Captain Lawrence Brewing Company, and their India Pale Ale is a treat. That’s exactly why we chose to use it in this recipe! The low-and-slow cooking in the IPA balances out the bitterness, and enhances that tasty hoppiness you know and love. The recipe is simple, and you more than likely have most of the ingredients already in your kitchen. What’s not to love? The following recipe is enough to serve four, or two with tons of leftovers. Let’s begin!
Captain Lawrence IPA-Braised Short Ribs
3.5-4 lbs beef short ribs
1 large yellow onion
1 head garlic, peeled and separated
2-3 sprigs rosemary
2-3 sprigs thyme
5 stalks sage (about 10-15 leaves)
2 cups stock of your choice (we recommend chicken, as the IPA is a bit light)
2 bottles Captain Lawrence India Pale Ale
Salt and pepper
Before we begin, pre-heat your oven to 325 degrees. After that, the work begins!
Roughly chop onions, sage and garlic. Remove leaves from rosemary and thyme, reserving at least 1 sprig each. Set aside.
Season short ribs with salt and pepper. In the meantime, heat up fat of your choice in your Dutch oven. We like using our lard to give a good crust, but your favorite cooking oil or fat will do the trick.
Once the oil is hot, sear those babies! Set aside once all are browned on all sides.
Crack open one of the bottles of IPA to deglaze the pot. Let simmer for a few moments.
Then add your herb, onion, and garlic mixture. Allow the beer and aromatics to mingle, get to know each other for a few moments. Once the onions are translucent, add the short ribs.
Once you have added the short ribs to the mix, add the stock and second bottle of IPA. Toss the reserved rosemary and thyme on top.
Put the lid on, and toss that bad boy in the oven. Check periodically for tenderness, but after two and a half, three hours, the meat should fall off the bone. Think fork-tender. Once you have achieved this texture with the short ribs, remove from the oven.
Take off the lid, and inhale. We know, it smells amazing, but you’re not quite done yet. Remove the meat and set aside. It’s time to make the reduction sauce. You can make the reduction sauce two ways: you can strain the liquid into another pot to remove the cooked-down onions and herbs, or you can simply just reduce right in the pan, bits and all. Either way, you will be simmering this liquid on medium-high heat for at least 10 minutes. The reduction sauce is ready once it coats the back of your spoon thickly.
Drizzle reduction sauce on top of short ribs. Serve with your favorite seasonal sides. We had lemon-and-basil roasted watermelon radishes and sautéed purple kale for our sides. What will you have?
Either way, once you have a bite of these melt-in-your-mouth Captain Lawrence IPA-braised short ribs, all those seasonal troubles will just melt away.