Beef Short Ribs with Wheat Beer
This morning I am posting my favorite recipe from my book "Cooking & Eating with Beer."
Beef Short Ribs with Chipotle Peppers and Wheat Beer is the perfect dish for carnivores who are surviving the chill and snow of this season.
BEEF SHORT RIBS (BRAISED) WITH CHILPOTLE PEPPERS & WHEAT BEER
From the kitchen of Mark Lewandowski of TIED HOUSE CAFE AND BREWERY, Mountain View, CA
(2 or three servings)
Comments: This dish goes well with any weissbier from the light, refreshing summer heffe-weizen to the rich dark dunkel-weizen.
INGREDIENTS:
2 to 3 lb. Short ribs of beef
1 cup onion - diced
1/2 cup celery - diced
1/2 cup carrots - diced
8 cloves whole garlic, peeled, but not chopped
1 or 2 Chipotle peppers - diced
1 red bell pepper - charred, peeled and chopped
1/2 cup flour
3 cups rich beef stock
1/2 cup Wheat beer
salt and pepper to taste
PREPARATION:
Preheat oven to 250F. Heat a heavy pot over medium high heat and add the short ribs and brown on all sides. Remove from the pan. Add the celery, onions, carrots and garlic. Let brown slightly, stirring to bring up the brown bits from the bottom of the pan. Add the Chipotle peppers, diced red bell pepper and sauté for five minutes. Sprinkle in the flour and cook until the "roux" takes on a bark brown color. Slowly add the beef stock. Bring to a boil and then turn the heat down to simmer.
Add the beer and put the ribs back in the pan. Place in a preheated 250F oven for between 2 to 3 hours or until the meat is ready to fall off the bone. If the sauce begins to reduce too much, cover the pan.
To serve, remove the ribs from the pan and keep warm. Remove any fat from the top of the sauce with a large spoon or shallow ladle. Taste the sauce and add salt and pepper to taste. If the sauce is too thin, place over a high heat to reduce to desired thickness. Serve the sauce and vegetables over the short ribs.
Cheers!
Peter LaFrance
