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beer braised short ribs

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta

November 14, 2016 by rachelle 14 Comments

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta is a rich and delicious dish perfect for warming the heart and soul during cold times.

 

It was a hell of a ride last week.

Pumpkin Ale Braised Short Ribs with Mushrooms and Polenta is a rich and delicious dish perfect for warming the heart and soul during cold times.

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 is a rich and delicious dish perfect for warming the heart and soul during cold times.

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
Print

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

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

Filed Under: Entrees Tagged With: ale, beer, beer braised short ribs, braised, comfort food, meat, mushrooms, polenta, pumpkin, pumpkin ale, pumpkin ale braised meat, pumpkin ale braised short ribs, pumpkin ale meat, short ribs

Sweet Josie Brown Ale Beer Braised Chuck Short Ribs Pot Roast

January 7, 2016 by rachelle 36 Comments

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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?

 

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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…

 

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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.

 

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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!

 

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Have a great weekend, friends!

 

P.S.  We totally piled this on top of some roasted garlic and goat cheese mashed potatoes.

 

Print

Sweet Josie Brown Beer Braised Chuck Short Ribs Pot Roast

Ingredients

  • 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

Instructions

  1. Preheat oven to 225
  2. Heat skillet over medium to medium-high heat and melt butter and olive oil together
  3. Liberally salt and pepper short ribs
  4. 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
  5. Set each batch aside - I did it in two batches
  6. When all meat is removed, add the tomato paste and whisk for a minute or so until melted
  7. Add flour and whisk for another minute
  8. Return meat to pan and add beer and thyme
  9. Cover and transfer to oven for 3 and a half hours
  10. Add carrots and onions and return to oven for another 1 1/2 to 2 hours

Filed Under: Entrees Tagged With: beer, beer braised, beer braised short ribs, post roast, ribs, roast, short ribs, vegetables

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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