This recipe is the first in a running collaboration with The Growler and Park Place Productions & Events.
This is how you cook short ribs, folks. We’re launching our new recipe series with these short ribs because beef is the ideal meat for the fall / winter – store the fat for your hibernation. Serves 6.
Estimated cooking time: 4 hours
6 pounds beef short ribs on the bone
Kosher salt and freshly ground black pepper
4 tablespoons olive oil for searing
2 carrots peeled and coarsely chopped
2 celery stalks coarsely chopped
1 large onion coarsely chopped
4 cloves chopped garlic
1 can of tomato paste
4 cups beef stock (ask your butcher for their fresh made house stocks)
1 650ml bottle of porter or stout (we are using Longwood Stoutnik Russian Imperial Stout)
3 sprigs thyme
1 sprig rosemary
1 bay leaf
2 large carrots peeled and cut into 1-inch slices
2 bulbs fennel cut into 1-inch slices
Preheat oven to 325 F. Remove the short ribs from the refrigerator 30 minutes before cooking. Generously season the short ribs with salt and cracked pepper. Heat 2 tablespoons of the olive oil in a large, oven safe, cast iron Dutch oven over medium-high heat. Place the short ribs in the pan and sear on all sides until golden brown. Do not overcrowd the pan – this will cause the ribs to steam and not sear. Transfer the ribs to a plate and repeat with remaining oil and ribs.
Add the onion, carrots, celery along with a large pinch of salt to the Dutch oven. Cook over medium heat, stirring occasionally, until very soft and lightly browned. Add the garlic and sauté until fragrant (around a minute or two). Be sure to scrape all the brown bits of flavour from the bottom of the pot.
Add tomato paste and cook for around 3 minutes.
Add the beef stock, bay leaf, thyme and rosemary sprigs (tie the thyme and rosemary sprig together with kitchen string for easy removal) and bring to a boil over medium-high heat.
Stir in the beer and place the short ribs in the pot. Bring back to a boil, cover and transfer to the oven. Braise the meat until very tender for around 2-1/2 to 3 hours. About 1 hour before the meat is done, add the carrot sticks and fennel slices submerging them in the liquid.
When the meat is tender, remove from the pot, along with the carrots and fennel. Strain the liquid and discard the solids. Let the liquid simmer and reduce skimming excess fat from the surface. Once the sauce is reduced, taste and season with salt and pepper if necessary. Add the ribs, carrots and fennel back to the sauce to warm through. Serve with creamy horseradish mashed potatoes or buttered noodles and crusty baguette.