Beer-braised beef short ribs

(Jonathan Levitt for The Boston Globe)
June 17, 2009

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Serves 6

Short ribs are typically cold weather fare, but what's more bone-chilling than a rainy week at the beach or in the mountains? After making this dish, you need to refrigerate it overnight so you can skim off the fat. The following day, steam a potful of small yellow potatoes to serve with the meat, or make mashed potatoes.

3 pounds boneless beef short ribs, trimmed of excess fat
Salt and pepper, to taste
2 tablespoons vegetable oil
3 onions, each cut into 8 wedges
2 cloves garlic, finely chopped
2 bottles (12 ounces each) light or dark ale or lager
3 thick slices lemon
3 cups water
1 bay leaf and a few stalks parsley tied with a 2-inch piece of celery
3 tablespoons chopped fresh parsley

1. Set the oven at 300 degrees.

2. Sprinkle the ribs with salt and pepper. In a large flameproof casserole, heat the oil and when it is hot, brown the ribs on all sides. Remove them from the pan.

3. Add the onions and cook, stirring often, for 10 minutes or until they are browned. Remove them from the pan. Tip the pan and discard all but 1 tablespoon oil.

4. Stir in the garlic and cook, stirring, for 1 minute. Add the ale or lager and cook, scraping the bottom of the pan to release the sediment. Return the beef ribs and onions to the pan. Add the lemon, water, and parsley bouquet. Bring to a boil, cover with the lid, and transfer to the oven.

5. Cook the meat for 2 hours or until it is very tender when pierced. Let the dish cool for 30 minutes.

6. Transfer the meat and onions to one container. Discard the parsley bouquet and lemon slices. Tip the liquid into another container. Leave both to cool completely. Cover and refrigerate.

7. Skim the fat from the cooking juices. Return them to the casserole. Add the meat and onions. Bring to a boil, lower the heat, and simmer for 20 minutes or until hot. Sprinkle with chopped parsley.

Sheryl Julian