Beer Braised Short Rib

INGREDIENTS

• 3 Slices of Short Ribs

• 1 cup of beef stock

• 16 oz of Nugget Nectar

• 5 cloves of garlic

• 6 twigs of thyme

• 2 shallots

• Handful of baby corn

• 4-6 Tbsp of duck fat

• 5 Tbsp of gochujang

• Salt

BEER PAIRING:

Troegs Double Nugget Nectar, an imperial amber ale.

Hops: Azacca, Columbus, Nugget, Simcoe

Abv: 9.5%

It may come as a shock, considering this project has gone on for almost 4 years but this is one of three dishes where I used beer as an ingredient. After this recipe, I think I need to reevaluate how I use beer in my dish because… GOOD LORD…this dish was one of the best I’ve ever made.

Short Ribs: The Process

Stovetop

Equipment:

1. Knife

2. Cutting Board

3. Dutch Oven

Steps:

• Turn large stovetop burner to medium-high and place Dutch oven on stovetop.

• With the flat part of the knife, crush your garlic cloves and set aside.

• Dice shallots and set aside.

• Add duck fat to dutch oven and let it heat up.

• Clean short ribs, pat dry with paper towel, and salt evenly.

• Pre heat oven to 290 F.

• Add short rib pieces to the Dutch oven and brown the meat on all sides. About a minute and change per side.

• Turn the stovetop burner down to medium low and then add all the herbs and vegetables.

• Slowly pour in the beer and the beef stock

• Add in the gochujang and stir.

The Oven

Equipment:

1. Oven

2. Tongs

3. Wooden/Metal Spoon

Steps:

• With the oven preheated, add the Dutch oven with the lid on.

• Cook at 290F for 3.5 hours, stirring and flipping the meat every hour.

• The last half hour, raise the oven temperature to 350F and take the lid off the Dutch oven.

• When you have 20 minutes left, start making the pearl cous cous.

Plating

• Plate short ribs and baby corn. Add cous cous and drizzle braising liquid on the cous cous.