Goose Island’s Beer-Braised Short Ribs

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Servings: 8 pies Difficulty: Advanced
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Rich, tender beef short ribs slow-braised in a deep, malty brown ale sauce
Goose Island's Beer-Braised Short Ribs recipe image
Goose Island's Beer-Braised Short Ribs recipe image
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Goose Island’s Beer-Braised Short Ribs

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 pies Calories: 718
Dietary:
V Vegan

Description

These Goose Island Beer-Braised Short Ribs are the ultimate comfort food for a cold evening. The beef is seared to a deep mahogany crust before being slowly simmered in a robust brown ale, beef broth, and aromatic herbs. The result is meat that is practically falling off the bone, coated in a luscious, velvety sauce infused with caramelized onions and garlic. This hearty dish is perfect for weekend gatherings or special date nights at home.

Directions

  1. Pat the beef short ribs dry with paper towels and remove any small slivers of bone.
  2. Pour the flour onto a plate and season generously with salt and pepper.
  3. Coat the short ribs thoroughly in the seasoned flour, shaking off any excess.
  4. Heat the canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  5. Add the ribs to the pot in a single layer, ensuring they are not crowded. Brown on all sides until deeply golden, about 10 minutes total. Work in batches if necessary.
  6. Transfer the browned ribs to a plate and set aside. Pour off the excess fat from the pot, leaving about 2 tablespoons of oil.
  7. Reduce heat to medium. Add the butter, chopped onions, and sliced garlic to the pot. Cook, stirring frequently, until the onions are softened and lightly caramelized, about 4-6 minutes.
  8. Return the browned ribs to the pot, placing them on top of the onion mixture.
  9. Pour the brown ale over the ribs and onions. Bring the liquid to a boil, scraping up any browned bits from the bottom of the pot.
  10. Reduce heat to low and simmer uncovered until the beer has reduced by about one-third and the aroma is less sharp, approximately 45 minutes.
  11. Add the thyme sprigs, bay leaves, tomato paste, and beef broth to the pot. Stir gently to combine.
  12. Cover the pot tightly with a lid. Simmer gently on the stovetop or transfer to a 325°F (160°C) oven. Cook until the meat is fork-tender and falling off the bone, 1.5 to 2 hours.
  13. Carefully remove the ribs from the pot and place them on a serving platter. Cover with foil to keep warm.
  14. Remove and discard the thyme sprigs and bay leaves from the sauce.
  15. Pass the remaining broth and onions through a food mill or blend with an immersion blender to create a smooth sauce. Alternatively, puree in a standard blender, working in batches.
  16. Return the sauce to the pot. Skim off any excess fat from the surface. Simmer briefly if needed to thicken to desired consistency.
  17. Taste the sauce and adjust seasoning with salt and pepper as needed.
  18. To serve, ladle a generous amount of sauce onto warmed plates. Top with the tender short ribs.
  19. Serve immediately with grated horseradish on the side for those who desire a spicy kick.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 718kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 12g60%
Cholesterol 156mg52%
Sodium 145mg7%
Total Carbohydrate 46g16%
Dietary Fiber 2g8%
Protein 58g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, short ribs, braised, beer, brown ale, comfort food, dinner, hearty, garlic, onions, thyme, bay leaves, sauce, meat, fall off the bone, rich, savory, weekend meal
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