Months later…it’s braising time

I’ve been off in neverland again and lost track of time. I’ve been cooking and taking photos but have completely neglected posting/archiving. And in the meantime, the season changes (or slight drop in temp here in CA) have inspired this deliciously comforting beer braised short ribs.

What makes it even better is the perfectly proportioned package (1.5 lb) for two from our local meat farmer – Markegard. It might be the slow cooking, knowing most of the farmers who raised the ingredients, the intoxicating aromas developing from the oven while it was cooking or the “mmmmmm”s from husband once it was done – the meal felt so nourishing and comforting like a gigantic hug from the inside out. Try it out on a Sunday like today and enjoy it throughout the week.


Beer Braised Short Ribs
* 3 lbs. beef short ribs
* 5 garlic cloves, chopped
* 1 medium yellow onion, chopped
* 2 carrots, sliced
* 2 celery stalks, sliced
* 1 tbsp. thyme, fresh is best
* 2 tbsp. Dijon mustard
* 2 bottles of beer (I used a brown amber beer)
* 1 box carton of beef broth
* S&P
* olive oil

First, turn on your oven to 300 degrees.

Get out your dutch oven and heat up a bit of olive oil over medium-high heat. Salt and pepper your short ribs and sear them in the pot. Remove. Reduce the heat and add in the onions, carrots, celery, garlic and thyme. Cook slowly until fragrant. Add in the mustard and stir it up until fragrant again. Then add in the beer and broth. Bring to a boil. Take off the heat, add the short ribs with the meat side down. Cover and pop in the oven for about 3 1/2 hours or until the meat melts at the sight of a fork.

If the sauce is still on the watery side after cooking, remove the ribs and put the pot on the stove to reduce the sauce until it at least coats the back of a spoon.

Serve with noodles or just a salad and some crusty French bread.



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