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LIBERTINE BAR BEER-BRAISED SHORT RIBS
Salt and pepper
4
short ribs
¾
cup dark beer such as Shiner Bock (divided use)
1/8
cup butter
2
medium carrots, roughly chopped
2
ribs of celery, roughly chopped
1
large yellow onion, roughly chopped
½
cup tomato paste
1
quart beef stock
1
tablespoon fresh thyme, chopped
Salt and pepper short ribs. Heat sauté pan and sear ribs on all sides; remove ribs from pan and set aside. Drain fat out of pan and discard. Add half of beer to pan to deglaze; bring to boil and scrape bottom of pan with wooden spoon. Remove pan from heat and set aside.
Preheat oven to 350 F.
In an oven-safe pot, add butter, carrots, celery and onion, and cook over medium heat until they just start to turn brown. Add tomato paste and cook another 5 minutes; add remaining beer and scrape bottom of pot with wooden spoon.
Add beer from short rib pan, beef stock and thyme to the pot, and bring to boil.
Add short ribs, and cook in the oven for 21/2 hours. Remove ribs from pot; purée vegetables in the liquid. Skim fat off the top, and use for sauce. Makes 4 servings.
Salt and pepper
4
short ribs
¾
cup dark beer such as Shiner Bock (divided use)
1/8
cup butter
2
medium carrots, roughly chopped
2
ribs of celery, roughly chopped
1
large yellow onion, roughly chopped
½
cup tomato paste
1
quart beef stock
1
tablespoon fresh thyme, chopped
Salt and pepper short ribs. Heat sauté pan and sear ribs on all sides; remove ribs from pan and set aside. Drain fat out of pan and discard. Add half of beer to pan to deglaze; bring to boil and scrape bottom of pan with wooden spoon. Remove pan from heat and set aside.
Preheat oven to 350 F.
In an oven-safe pot, add butter, carrots, celery and onion, and cook over medium heat until they just start to turn brown. Add tomato paste and cook another 5 minutes; add remaining beer and scrape bottom of pot with wooden spoon.
Add beer from short rib pan, beef stock and thyme to the pot, and bring to boil.
Add short ribs, and cook in the oven for 21/2 hours. Remove ribs from pot; purée vegetables in the liquid. Skim fat off the top, and use for sauce. Makes 4 servings.
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