Chef Gary Kucy shares his recipe for Ale-Braised Beef Short Ribs, which he served up at the Edible Idaho dinner at the historic Trail Creek Cabin in Sun Valley, Idaho. A perfect dish for the cooler fall weather – Enjoy!
- 5 to 6 lb bone-in beef short ribs (approximately 6, 2-3 inch ribs)
- Kosher Salt
- Black Pepper
- 1 cup onion, diced
- 3/4 cup celery, diced
- 3/4 cup carrots, diced
- 1 cinnamon stick
- 10 fresh sage leaves
- 6 cloves garlic
- 1/2 cup molasses
- 4 cups Nut Brown Ale (we recommend Salmon River Brewery’s Nutty Ambro or McCall Brewing’s Wobbily Man Smoked Scotch Ale)
- 3 cups beef stock
- Season short ribs with a hearty coating of salt and pepper; let sit overnight in refrigerator.
- In a dutch oven large enough to hold the ribs with enough oil to coat the bottom of the pan, brown short ribs over medium heat. Ribs can be browned using a gas or charcoal barbecue grill. A little char is desirable. Set aside.
- Preheat oven to 300 degrees F.
- Remove excess oil; wipe clean if necessary. Over medium heat, saute vegetables until caramelized, about 15 minutes. Add garlic, sage, cinnamon, and molasses. Simmer molasses for about a minute, then add ribs, beer, and stock. Bring to a slow simmer and cover. Place covered pan in the oven for approximately 2.5 hours or until meat pulls away from the bone.
- Allow ribs to cool in liquid overnight. Ribs can be served immediately, but allowing them to rest overnight encourages the flavors to come together.
- To reheat, remove ribs from liquid, strain braising liquid and reduce by 1/4 to concentrate flavors. Serve warm ribs with reduced braising liquid and your favorite side dishes.