beer braised short ribs

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.

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.

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.

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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.