Pin It

Beer Braised Beef Short Rib 

Wow your meat-loving party guests with this flavourful, creative and boozy take on short ribs.

  • Sam Kean

5 pounds (3-inch thick cut) bone-in beef short ribs
1 bunch each fresh thyme, rosemary, and sage, roughly chopped
2 tbsp each kosher salt and freshly ground black pepper
2 (750 ml) bottles of your favourite NS craft beer
olive oil, for searing ribs
2 medium cooking onions, diced
2 carrots, peeled and diced
2 celery sticks, diced
6 cloves garlic
4 quarts veal stock
2 bay leaves

Season the ribs with the herbs, salt and pepper. Place in a deep container and cover with wine or beer. Marinate for 12 hours in the refrigerator.

Preheat oven to 350°F.

Remove ribs from marinade, pour the wine/beer into a pot, and reduce by half. Meanwhile, heat the olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine/beer, the stock and bay leaves.

Cover the pan with foil and place in the oven for up to six hours. Check after two hours and every hour after that. Transfer from the oven and allow the ribs to rest for one hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a saucepot and reduce by half. Shred the short ribs and toss with the sauce. Serve in a halved roasted fingerling or sweet potato. — Morné Van Antwerp, Primal Kitchen

Primal Kitchen
1463 Brenton Street

Support The Coast

At a time when the city needs local coverage more than ever, we’re asking for your help to support independent journalism. We are committed as always to providing free access to readers, particularly as we confront the impact of COVID-19 in Halifax and beyond.

Read more about the work we do here, or consider making a voluntary donation using the button below. Thank you for your support!

Pin It

Latest in Recipes


Subscribe to this thread:

Add a comment

Coast Top Ten

The Feed

    Burger Week is on now

    THE FEED »

    Burger Week is on now

    The pandemic-postponed patty party is back, October 22 through October 31.

    by TEAM COAST, Oct 22/20

    A transformation for Truly Tasty

    THE FEED »

    A transformation for Truly Tasty

    The larger space next door will allow for more dine-in customers at Halifax’s longest-running ramen shop.

    by VICTORIA WALTON, Oct 22/20

More »

In Print This Week

Vol 28, No 2
October 15, 2020

Cover Gallery »

Real Time Web Analytics

© 2020 Coast Publishing Ltd.