Bock Beer Braised Short Ribs

By Master Chef on February 3rd, 2018 · In Dinner, Entertaining, Herbs and Spices, Meals, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Soups and Stews, Techniques, Vegetables

Bock beer adds a unique, hearty, rich flavor to Bock Beer Braised Short Ribs. Perfect with mashed potatoes and steamed asparagus or green beans. Great for entertaining, too.
Bock Beer Braised Ribs

Bock Beer-Braised Beef Short Ribs

Prep time

30 mins

Cook time

2 hours 30 mins

Total time

3 hours

Author: Epicurus.com Kitchens

Recipe type: Entree, Main

Cuisine: American

Serves: 6

Ingredients

1/4 Cup canola oil
6 pounds beef short ribs
salt and freshly ground pepper, to taste
2 leeks, chopped, rinsed thoroughly, half the tops removed and discarded
1 carrot, diced
1 celery rib, chopped
1 onion, chopped
1 teaspoon garlic, minced
2 bay leaves
1 thyme sprig
12 ounces Bock beer, divided use
5 Cups beef stock
1/2 Cup demi-glace or beef stock reduced by half
1 1/2 teaspoons brown sugar
1 teaspoon tomato paste
1 beef bouillon cube, crushed
1 Ancho chile, seeded

Instructions

Heat oil in braising pan over medium heat. Season short ribs with salt and pepper; sear in hot oil, in batches as necessary, until nicely browned. Remove from pan and set aside. Add leeks, carrot, celery and onion; cook and stir until they begin to soften. Add garlic, bay leaves and thyme; cook 1 minute.
Deglaze pan with about 3/4 of beer, stirring and scraping with a wooden spoon or spurtle to loosen browned bits from bottom of pan. Add beef stock, demi-glace, brown sugar, tomato paste, beef base and Ancho. Return ribs to pan, immersing them in liquid. Heat to a simmer.
Cover tightly; place in 300 degree F oven; cook until meat loosens easily from bone, about 2 hours.
Remove ribs; set aside in warm place. Skim fat from braising liquid. Boil liquid, uncovered, until reduced by half. Add remaining beer.
To serve, reheat meat if necessary.
Serve with sauce. Wonderful with mashed potatoes or noodles as an accompaniment.

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