How’s the first real week of 2016 going for y’all? I gotta be honest here. I have no idea what in tarnation is going on, but mine has been brutal! I just can’t catch a break. Do you ever have those days or week where everyone wants a piece of you and there just isn’t any left to go around?
Yeah, me too. So, we’re on the homestretch into the weekend and I’m not messing around. There are no salads here today – although I will include some vegetables – just because…
We’re only one week into the new year, but I’m busting out the beer. Sometimes ya just have to do what blows your dress up. And to borrow a phrase from the Beach Boys and my friend Chey – Help Me Rhonda! These Sweet Josie Brown Ale Braised Chuck Short Ribs are just what the doctor ordered. They are cooked forever low and slow and just fall off the bone and melt in your mouth.
If you aren’t familiar with Sweet Josie Brown, it’s a brown ale made here in North Carolina at Lonerider Brewery. It’s totally my jam and I highly recommend it. If you can’t find it in your area, just use your favorite brown ale and I’m sure it will be fantastic!
Have a great weekend, friends!
P.S. We totally piled this on top of some roasted garlic and goat cheese mashed potatoes.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 3/4 pounds of chuck short ribs
- salt and pepper
- 2 tablespoons tomato paste
- 1/4 cup flour
- 1 can Loanrider Sweet Josie Brown Ale (or other brown ale of choice)
- Few sprigs of fresh thyme
- 4 carrots
- 2 onions
- Preheat oven to 225
- Heat skillet over medium to medium-high heat and melt butter and olive oil together
- Liberally salt and pepper short ribs
- Sear each side of each rib (I had 4 and did 2 at a time) on all sides - do this in batches so they sear and caramelize rather than steam
- Set each batch aside - I did it in two batches
- When all meat is removed, add the tomato paste and whisk for a minute or so until melted
- Add flour and whisk for another minute
- Return meat to pan and add beer and thyme
- Cover and transfer to oven for 3 and a half hours
- Add carrots and onions and return to oven for another 1 1/2 to 2 hours