Beer news recipe
Short Ribs braised in sour brown ale
2# Short ribs
1# Mirepoix (carrot, celery, onion, garlic)
2 TB Tomato paste
2 sprigs each thyme/rosemary
12 oz sour brown ale (or Flanders Red)
Splash sherry vinegar
Veal stock, to cover
Preheat oven to 350 degrees.
In a large pan heat canola oil, brown seasoned short ribs until well caramelized. Remove. Add in mirepoix and brown well. Add tomato paste and toast. Deglaze with beer. Add in veal stock and put the ribs back in.
Cover the pot and place into the oven. Cook for 3-4 hours, checking for tenderness. When done, reserve ribs in a warm place. Reduce the braising liquid until thick and sauce-like consistency. Taste the sauce for proper seasoning, adjusting with sherry vinegar if needed.
Serve over polenta, topping with the delicious sauce.