Short Ribs braised in Russian Imperial Stout

Braised Short RIbs

This recipe is the main dish served as part of our Stone Vertical Epic tasing in 2012 served at host Kyle Davis residence. Here is the the full menu served .

Directions

1. Pre-heat the oven to 375*F.
2. Coat a large pot over high heat with enough oil to accommodate all of the meat. Generously season each short rib with salt and pepper and add the ribs to the pan in batches, being careful not to overcrowd the pot. Cook the ribs until they are well browned, about 2 to 3 minutes per side. Remove the ribs from the pan and repeat with the next batch.
3. Drain the fat from the pot. Coat the bottom of the pan with fresh oil and add the vegetables. Generously season the onions, celery and carrots with salt and saute until they are golden brown. 5 to 7 minutes. Stir in the tomato paste and cook for 4 to 5 minutes. Add the beer and use a wooden spoon to scrape bits of browned meat and vegetables from the bottom of the pan. Let the mixture simmer and reduce it to 50%. Return the short ribs to the pan and add the stock, thyme and bay leaves. Cover the pan and place in the oven. Cook until the ribs are tender, about 3 hours. Check periodically during the cooking process and add more stock if needed. Remove the lid during the last 20 minutes of cooking. Remove from the oven and keep warm.
4. To serve, transfer the ribs and vegetables to a plate. Strain the cooking liquid into a separate bowl and ladle it over the meat.
5. Serve with a side dish like mashed potatoes.