Tender succulent beef short ribs sauteed in a rich Texas Brew Chipotle Salsa and beer based sauce. Try the wonderful zesty white cheddar cheese polenta. These Ribs are also great over Spanish rice, wild rice or rice pilaf.
Recipe by Sarah Penrod, Chef For Life
3H 30 Min
2 cups Texas Brew Honey Roasted Chipotle Salsa, Mild
2½ – 3 lbs. beef short ribs (I have all so used braised chicken breast or pork ribs)
¼ cup – ½ cup oil
¼ cup butter
4 pieces celery, large dice
2 large carrots, med. dice
4 garlic cloves, halved
½ small can of tomato paste
1 bottle brown ale beer
Salt, pepper, garlic powder
Season short ribs with garlic powder, salt and pepper. Sear in a Dutch oven on high heat in oil on all sides. Remove Short Ribs to a cookie sheet and smear tomato paste liberally on each one. Broil in oven under broiler until tomato paste begins to brown and caramelize, 5-8 minutes. While sautéing vegetables, keep a close eye on ribs to prevent burning.
Empty Dutch oven of oil and any burnt specks. Place back on stove and melt butter on med. heat. Add the vegetables and sauté lightly. When the ribs are done place directly into the pan with the vegetables.
Add bottle of brown ale beer and 2 cups of Texas Brew Honey Roasted Chipotle Salsa, Mild. Cover the Dutch oven with lid and roast about at 3000 – 3500 for 2½ to 3 hrs. Serve with White Cheddar Polenta.
Note: I have served Beer Braised Ribs over Spanish rice, Wild Rice or Rice Pilaf.
White Cheddar Polenta
2 seeded jalapenos, finely chopped
6 oz. shredded extra sharp white cheddar
1 2/3 cup stone ground cornmeal
7 cups water or chicken stock (I prefer chicken)
1 Tbsp. salt (I prefer kosher)
2 Tbsp. butter
¼ cup cream
Basic Polenta Recipe
Bring the water to a boil in a large saucepan over medium-high heat. Add salt. Add the cornmeal in a very thin stream. You should be able to see the individual grains spilling into the pot. As you are adding the cornmeal, stir it with a whisk, making sure the water is always boiling.
When you have added all the cornmeal, begin to stir with a wooden spoon. Stir continuously, for 30 to 45 minutes (who needs to go to the gym) bringing the mixture up from the bottom of the pot and loosening it from the sides.
The cornmeal becomes polenta in 35-45 minutes, when it forms a mass that pulls cleanly away from the sides of the pot. Stir in butter, cream, shredded cheese, and jalapenos. Serve with Beer Braised Short Ribs and Gravy.
NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.