Beer-Braised Short Ribs

Ingredients

• Dark Brown Sugar2 tbsp
• Smoked Paprika1 tbsp
• Curry Powder1 tbsp
• Ground Cumin2 tsp
• Salt2 tsp

• Bone-In Short Ribs, 4-in pieces4 lbs
• Olive Oil3 tbsp
• Onion, diced1 large
• Carrots, chopped4 medium
• Celery Stalks, diced4 stalks
• Garlic, minced4 cloves
• Bay Leaf1
• Beef or Chicken Stock2 cups
• Brown Ale or Porter1 × 12oz bottle

Method

1. Preheat oven to 425°F.
2. Make the rub. In a small bowl, combine brown sugar, smoked paprika, curry powder, cumin, and salt. Pat the short ribs dry and coat all sides generously with the spice rub.
3. Sear the ribs. Heat olive oil in a large Dutch oven over medium-high. Sear the ribs in batches until browned on all sides, 3–4 minutes per side. Remove and set aside.
4. Sauté the vegetables. In the same pot, cook onion, carrots, and celery over medium heat until softened, about 5 minutes. Add garlic and cook 1 more minute.
5. Deglaze and braise. Add the beer, scraping up any browned bits from the bottom. Add the stock and bay leaf. Return the ribs to the pot — they should be mostly submerged. Bring to a boil.
6. Slow braise. Cover and transfer to the oven. Reduce heat to 325°F and braise for 2½–3 hours until the meat is fall-off-the-bone tender.
7. Rest and serve. Remove the ribs carefully. Skim excess fat from the braising liquid and reduce on the stovetop if you want a thicker sauce. Serve over polenta or with crusty bread.