Beer-Braised Short Ribs
3 teaspoons kosher salt
2 tablespoons canola oil
1/2 cup shallots, chopped
1/4 cup carrots, chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
2 12-ounce bottles of light amber beer
1/4 cup brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
2 bay leaves
- One hour before cooking, remove the meat from the fridge.
- Heat the oven to 350 degrees.
- With 2 1/2 teaspoons of salt, evenly season the short ribs on all sides.
- In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown for 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches.
- Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes.
- Add the Dutch oven back to the stove top, and then add the tomato paste and heat for 2 minutes. While cooking the tomato paste, smash it to make sure it’s all being cooked.
- Add 1/2 cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, Worcestershire, bay leaves and the remaining 1/2 teaspoon of salt. Mix well.
- Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus an additional 1/2 cup of the second bottle, or more if needed, to submerge the short ribs just over halfway.
- Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven.
- Cook for 3 hours. Serve warm.
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