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.
- 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
- 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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