Tasting Series S2E3 - Beer Braised Beef Short Ribs
Beer Tasting with Anderson Craft Ales
Join Caomhan McNally, beer lover and Head of Sales and Marketing at Anderson Craft Ales, in a beer tasting of his four favourites from the London-based brewery!
The recipe + Cooking Demonstration
Ingredients
1 piece 4 bone, Beef Short Ribs cut in half
2 tbsp extra virgin olive oil
2 shallots, peeled
1 cup (250 ml) Canned diced tomato
1 cup (250 ml) Andersons Cream Ale
1 red pepper, roasted, peeled, seeded, and halved.
1 small onion, fine diced
1 cup (250 ml) arborio rice
4 cups of Chicken Stock.
1 tbsp butter
¼ cup grated 5 brothers hard cheddar cheese.
2 cups sliced red cabbage
1 apple, peeled, cored, and grated
¼ cup apple cider vinegar
1 tbsp honey
2 sprigs of rosemary
Salt and Pepper*
*Pantry items
Start Here
Pre-heat oven to 350°F.
Wash and dry all produce.
What you’ll need
Large dutch oven, plate, saucepan, saucepan, knife, spoon, tongs, grater
RECIPE
1. Season the ribs with salt and pepper.
2. In a large Dutch Oven with a lid, heat 1 tbsp of the olive oil over medium-high heat. Add the seasoned ribs and brown on all sides, about 4 minutes.
3. Once the ribs are golden brown, remove to a plate. Set aside. Add the shallots and allow to brown a touch for a couple of minutes.
4. Deglaze with the tomatoes. Bring to a simmer and add the Andersons Cream Ale. Let simmer for a couple of minutes. Add ½ cup of stock. Season as needed.
5. Add the ribs back in. Add the roasted red peppers, and a sprig of the rosemary; cover and place in a preheated oven until ribs are done through and tender, about 2 hours. Remove from the oven and keep warm until ready to serve
6. Meanwhile; in a saucepan add the cabbage, apple, cider vinegar, honey, and bring to a simmer. Reduce heat to low, cover and simmer until cabbage is tender, about 15 minutes.
7. Meanwhile, Make the risotto. Heat remaining olive oil in a saucepan over medium heat. Add onions and cook stirring, about 4 minutes. Add the rice and continue to cook stirring, until the rice begins to become translucent. About 2 minutes.
8. Bring remaining stock to a boil. In 1 cup batches, add the hot stock, until all has been added to the rice, stirring until 80% absorbed after each addition, and stirring frequently for a creamy consistency, until rice is tender, but with a bite, about 18 minutes. Turn off the heat, add the butter and cheese, and season to taste.
9. To serve divide the hot creamy risotto between two platter bowls. Place the braised cabbage cascading of the side of the risotto, then place the ribs with the bones up on top. Spoon the braising sauce over the top of the ribs, and around the edge of the risotto. Garnish with a sprig of rosemary.
10. Serve with the remainder of the Andersons Cream Ale.
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