Recipe for Short Ribs Braised in Porter Ale with Rosemary/Mape Glaze
Last week I inquired about recipes for braised short ribs. Here is a paraphrase of a recipe I've used that has resulted in delicious ribs. The cecipe is from All About Braising by Molly Stevens.
4 lbs bone-in short ribs
2 tbsp. olive oil
2 yellow onions, thickly sliced
1 carrot, coarsely chopped
1 1/2 cups porter ale
3/4 cup chicken, beef or veal stock
1 rosemary sprig
2 bay leaves
For the glaze
3 tbsp. maple syrup
2 rosemary sprigs
1 tbsp. prepared horseradish
Heat oven to 300 degrees.
Trim excess fat from the ribs. Dry them with a paper towel. Season them with salt and pepper.
Heat the olive oil in a heavy pot. Brown the short ribs on all sides, you may need to do this in batches. Remove from the pot and set aside.
Pour off all but a tablespoon of fat from the pot. Return the pot to medium heat and add the onions and carrot. Season with salt and pepper and sautee until golden. Add the ale and bring to a full boil. Boil for 2 minutes while scrapping any browned bits from the pot. Add the stock, bring to a boil and reduce the heat to a simmer. Add the short ribs and place the rosemary spring and bay leaves between them. Remove from heat.
Cover the pot with wax paper, pressing down so that it almost touches the meat and leaving a 1" border outside the pot. Seal with the lid and put in the oven. Cook for 15 minutes and check to see if the liquid is boiling heavily - if so, reduce temperature by 10 or 15 degrees. Braise for a further 2 1/2 hours.
While the ribs are braising, make the glaze. In a small pot bring to a boil the maple syrup and the rosemary sprigs. Remove from the heat and let it seat for an hour. Remove the rosemary sprigs and mix with the horseradish.
When the ribs are ready - they are falling off the bone - transfer them to a shallow baking dish, placing them in a single layer. Discard any bones that have fallen off. Using a slotted spoon, remove the vegetables and place between the ribs. Brush the glaze over the ribs.
Spoon off any visible fat from the braising liquid. Bring the braising liquid to a boil and boil until it reduces into a syrupy consistency. Pour the braising liquid around the ribs.
Heat oven to a broil, and broil the ribs for about 4 minutes.
Thanks for posting, that sounds fantastic!
Question: I don't use horseradish much, and am trying to imagine it's pungency with the sweetness of maple syrup and the herbal quatlity of rosemary...
I made this last fall and my husband declared it th ebest dish I've ever made.
I picked up a few tips over on egullet, such as instead of browning the ribs on the stovetop, which can get pretty messy and is labor intensive, broil them in the oven for 45 minutes at 450. I'm glad i used a broiler pan because they gave off a lot of fat (which I saved to make gravy with sometime, of course!) Also some people there recommended increasing the horseradish, and I increased it to about a tablespoon and a half, but it could have been even more, because I thought it could use a bit more bite. I also followed recommendations to braise at a lower temperature. I had it at 225 for 4 hours and I'd do it that way again. I also kept crumpled damp parchment paper on top, and I'll try it without next time, just to understand what it does.
I used chicken stock for the braising liquid, because I thought the beef and porter combo might be too monotonous, but I think next time I'll use beef stock. I also added water to cover the ribs and I think next time I'd use more porter or stock for flavor. I had a lot of braising liquid left (possibly because of the parchment paper), and I reduced it for quite a while, but still ended up with about a cup and a half- maybe 2 cups. It wasn't as intense as I imagine it's supposed to be, but it tasted fine anyway. The glaze was great, and everyone liked the maple taste.
The vegetables pretty much disintegrated, but that was fine with me, as I'd made carrots and sweet potatoes to go on the side, which worked very well.
This isn't a hard dish to make, but it does have a fair number of steps, from browning the ribs, to sauteeing the vegetables, to braising the meat (turning the meat every 45 minutes), making the glaze, reducing the liquid and finally broiling the meat. But the end result was well worth it.
re: Chris VR
Ok, the meat is brining, and the maple syrup is infusing (happily I harvested the rosemary yesterday, what remains is covered with frost this morning!). What's the consensus on type of broth to use, brand of ale, whether to brown or broil the ribs, etc...looking for any last minute tips from the veterans of this recipe! Also, I'm planning on serving this with mashed potatoes (Mr. Marge loathes beets). Any other suggestions for side dishes? Accompanying wine? Thanks for your help--I'm so looking forward to tomorrow's dinner (being a chowhound is exhausting)...
I made this last weekend. Did the brine thing for two days, browned the ribs on the stove without any difficulty in my 6 quart enamel glazed cast iron pot.
I used a beef stock (store bought) and Fuller’s London Porter. The Porter Ale has a lovely rich flavor. I would love to make this again using a homemade beef stock.
Served with mashed potatoes and roasted yellow beets. If not a fan of beets what about another yellow or orange roasted veg like a squash.
Your house is going to smell amazing and you are in for a great dinner. Enjoy!
Thank you! You are right, my house smells amazing. The ribs are done, and wallowing in the fridge, to be reheated and glazed tonight. I wound up using Newcastle Ale (very nice--I tasted it at 9am before using it to cook with, well, I had to!). My only complaint (but not my two little dogs) is all the bones came out (I used flanken cut ribs). I will be serving it with mashed red potatoes and asparagus (the only thing Mr. Marge loathes more than beets is squash!), and a strong (16% alc) rich hearty shiraz.
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This is one of my favorite recipes in my book (All About Braising). I'm so glad to see that people are making it. One thing I'd like to clear up, however, is that I don't call for WAX paper ever. It's either parchment paper (sometimes foil with low-acid dishes) or nothing at all. There's a long explanation of what the parchment does in the introductory chapter of the book, but basically it helps create more intense, deeply flavored braises. Wax paper would deteriorate in the long, slow heat of a braise, so it's not a good choice. It's OK to braise without the paper too. Braise on!
Ms. Stevens -- Your recipe sounds amazing, and I can't wait to try it. I do I have a question for you, though: what are your feelings regarding slow cookers? (I apologize if you've addressed this issue in your book; I haven't yet had the chance to read it.) Could I use one to make this recipe? I'm pretty unfamiliar with slow cookers, but my housemate has one that she adores, and I would like to make use of it. Any suggestions?