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Latest Activity: May 14
We all know beer goes very well with beef. So, here is a recipe I made recently using local grass fed/finished beef ribs with tomatoes, sweet potato and coleslaw made from items from our local Farmers Market to go with my homebrewed India Pale Ale. Of course, the beverage of choice was my IPA!! Enjoy.
Braised Beef Ribs
1. 3#s beef short ribs trimmed of extra fat*
2. 1/4 cup Worcestershire sauce
3. 1/4 cup Brags Organic Cider Vinegar (unfiltered)
4. 4 tbs Olive Oil - 2 tbs for marinade, 2 tbs for browning
5. 1/2 tsp Garlic Powder
6. 1/2 tsp Onion powder
7. 1/2 tsp Smoked Paprika
8. Salt & Pepper to taste
9. 12 oz India Pale Ale (6%ABV min)
Marinade: Mix ingredients #2-8 in a closable bag Add short ribs covering the meat with the sauce. Be careful not to puncture the bag with the rib bones. Marinate in the icebox for at least 2 hours.
Cooking: Preheat oven to 300 degrees Using a deep sauté pan or Dutch oven, coat pan with olive oil Remove ribs from marinade Brown the ribs Remove pan from heat Remove the ribs Drain excess oil leaving cracklings on the bottom of the pan Replace in heat Pour beer into pan bring to a boil, scrape cracklings into the mixture. Replace ribs into pan, cover.
Placed in preheated 300 deg oven and simmer for 2-3 hours, until meat is ~140 degrees.
* Freeze those fat trimmings!!!! I cut mine into cubes (lardons) and render them in a slow oven. I strain the cracklings from the fat, jar the fat, refrigerate it, use it in lieu of butter or oil, especially when sautéing onions for my french onion soup.