Dad Braised Beef Short Ribs
In the latest edition of Rhinegeist Recipes, we sit down with Dan Wright for a hearty holiday treat. OTR restaurant mogul, published author, and mega hunk, Dan is the owner/chef at Senate, Abigail St., Pontiac, and Holiday Spirits/Forty Thieves. He whipped up a fall-off-the-bone batch of beef short ribs, braising them with Dad, our Hoppy Holiday Ale. There will be meat sweats—let’s braise.
- 4 pounds beef short ribs
- 4 medium-size carrots
- 2 two small yellow onion
- 1 one bunch celery
- 8 garlic cloves
- 2 quarts beef stock
- 10 sprigs of thyme
- 2 tablespoons sriracha
- 2 cans Rhinegeist Dad Hoppy Holiday Ale.
- 1/2 cup olive oil
- 2 bay leaves
- Salt and pepper
- Preheat oven to 450°, season short ribs with salt and pepper (to taste).
- In a large sauté pan, heat 2 tablespoons olive oil.
- Once the oil is hot, place short ribs in pan and proceed to sear each side of the short ribs. Once short ribs have been seared remove from heat and set aside.
- After the short ribs have been seared, deglaze the pan with 2 cans of Dad. Pour the beer into the hot skillet and scrape off the delicious caramelized bits.
- Heat a large roasting pan. Once hot, add remaining olive oil and caramelized chopped carrots, onion, celery and garlic.
- After vegetables are caramelized add the short rib back to the roasting pan, cover the short ribs and vegetables with Dad and beef stock, add 2 tablespoons of sriracha, sprigs of thyme, bay leaves and add another pinch of salt and pepper.
- Cover the roasting pan with aluminum foil and cook at 400° for three hours.
- After three hours remove aluminum foil and place back into the oven for 45 more minutes. This will allow the short ribs to caramelize and the brazing jus to reduce.
- Once the short ribs are finished cooking, remove the short ribs from the roasting pan and strain the braising jus, reserve vegetables.
- Plate short ribs & vegetables over warm potato purée, Gently baste dish in velvety Dad braising jus. Serve with a pint of Dad.