Porter Braised Short Ribs

Looked into the freezer, and I had a mess of short ribs from our black steer. “What the hell do I do with these?” Answer, let’s braised them in a Dutch oven with the Pulaski Porter from Blacksmith Brewing. The ribs came out of the Big Green Egg tender and succulent with loads of deep flavor.

Full recipe and images at AleMeals.

Hardware

• 4 lbs. bone-in beef short ribs
• 1 pint Pulaski Porter
• 3 cups beef stock
• 2 carrots, chopped
• 1 onion, sliced
• 2 celery stalks, chopped
• 1 TBSP Eric's Wicked Seasoning
• 2 TBSP herbes de Provence
• 2 TBSP extra virgin olive oil
• 2 TBSP butter

Directions

1. Heat Big Green Egg or other grill to 300ºF
2. Season the short ribs generously with Kosher salt and black pepper
3. Heat a Dutch oven over hot coals
4. Add olive oil and heat until almost smoking
5. Add the short ribs and sear on all sides
6. Remove from Dutch oven
7. Add butter, carrots, onion and celery and brown
8. Add the Eric's Wicked and kosher salt and cook until fragrant, about a minute
9. Deglaze the pan with the beer, scraping with a wooden spoon to remove the brown bits
10. Add the short ribs back to the pan along with the herbes de Provence
11. Cover with lid and cook for 2 to 2½ hours until meat is falling off of the bone

bon appetit