Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

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Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

It was a hell of a ride last week.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta


I had to take some time away and I’m still not ready to talk about it.

I’d rather focus on some comfort food instead.  Comfort food in the form of short ribs cooked low and slow in pumpkin beer, combined with mushrooms to make a rich gravy, and piled high on a creamy cloud of polenta.  And, of course, I say cheers and raise a glass to you with a warmly spiced pumpkin ale.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

That, my friends, is what dreams are made of.

UPDATE: Y’all, I have to offer my apologies.  I’m totally fine and nothing bad happened to me.  I thought it was obvious that I was expressing my extreme displeasure with the election and all things political.  I appreciate your support , kindness, and concern.  Tune in next time and we’ll totally talk about Thanksgiving and fun things like beer.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

Ingredients

  • 4 tablespoons butter, divided
  • 4 tablespoons olive oil, divided
  • 2 1/2 - 3 pounds short ribs
  • 1 -2 cups flour
  • salt and pepper
  • 16 ounces pumpkin ale
  • 12 ounces sliced mushrooms
  • 1/4 cup flour
  • 1 15 ounce can beef consomme
  • Prepared polenta

Instructions

  1. Heat oven to 275
  2. Prepare polenta according to package directions
  3. Melt 2 tablespoons butter into 2 tablespoons olive oil in a Dutch oven
  4. Add flour to a bowl and generously salt and pepper, stir to combine
  5. Dredge short ribs in flour and brown in Dutch oven in batches, 2-3 minutes each side
  6. Deglaze pan by pouring beer into pan and scrape up brown bits
  7. Return meat to pan, cover, and transfer to oven for 3 - 4 hours
  8. Remove meat from pan and shred from the bones, set aside
  9. In a cast iron skillet melt butter and olive oil over medium heat
  10. Add mushrooms, stir to coat, and leave alone for a few minutes then stir periodically until tender
  11. Sprinkle mushrooms with 1/4 cup flour, stir for about one minute
  12. Add consomme, bring to a boil, reduce heat and simmer for about 10 minutes or until thickened
  13. Add meat and any cooking liquid back into pan and cook until heated through
  14. Serve over polenta and garnish with parsley if desired
Recipe Management Powered by Zip Recipes Plugin
http://beergirlcooks.com/pumpkin-ale-braised-short-ribs-with-mushrooms-and-polenta/

NOTES:

  1. I used NoDa Brewing Company’s Gordgeous Pumpkin Ale in this dish, which has cardamom and other spices in it.  If you use a different pumpkin ale, you may want to add some additional seasonings.
  2. If you use the polenta in the tube from the produce section, I won’t judge.  It’s a perfectly fine short cut.
  3. You can cook the short ribs in the beer ahead of time and then just make the polenta and mushroom gravy when ready to serve for an easy weeknight meal.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

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14 Responses to Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

  1. Wow, this is my very definition of comfort food! And your photos are incredible, Rach! Some of your best photos yet! 🙂 So I’m kinda 50-50 on pumpkin ale. I always really want to like it, but then if it tastes like I’m drinking a slice of pie, then I get over it. Quickly. I’ve never used pumpkin ale in cooking, though, so I need to get on that. I also want to curl up on the couch with a bowl of this polenta and a good book. With a fire in the fireplace. 🙂

    • Thanks for the kind photo love, David! I have to admit that my own home brew pumpkin ale is a lot like pumpkin pie. We use graham extract in there and it’s awesome! I think you’d love it!

  2. We’ll be here when you’re ready! in the mean time, I want to dream your dreams!! what a dish! It’s soo perfect! I haven’t tasted the pumpkin ale, but heck! I will this weekend and dream again! I love your pictures Rachelle!! beautiful, just beautiful

  3. Last week was a ridiculously long week too. Hope this week is better for you, girl. This is major comfort food and I love short ribs so much! Especially ones made with beer and mushrooms and put on top of creamy polenta. Sign me up and pass a big fork 🙂

  4. Well I’m glad last week is over for you Rach! And may this week be MUCH better! If not, well I recommend you just call in sick and curl up on the couch with a big ole bowl of this deliciousness and a few beers on the side. 😉 Seriously, this looks INCREDIBLE! And your photos are gorgeous, chicka! Love the flavors going on here.. I mean, if this isn’t the definition of comfort food, I don’t know what is!! Pinned! Cheers, sweets! xo

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