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mushrooms

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
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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.

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

Mushroom Stroganoff

February 15, 2016 by rachelle 46 Comments

This post contains affiliate links.  

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Happy Monday and Happy President’s Day, y’all!  Thank goodness for federal holidays and three day weekends!  How was your weekend?  Did you have a fantastic and romance-filled Valentine’s Day? We did!  We originally planned to go to our favorite one man show hole in the wall Ethiopian restaurant, but when it got so dang cold and we realized we had to go to Costco for dog food, we just decided to grab some scallops and a filet and stay home in front of the fireplace.

 

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Nothing says romance like yoga pants and a ratty old university sweatshirt.  It’s cold and I had to leave my house, otherwise it would have been flannel jammies.  Don’t judge me.

 

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Moving on.  Let’s talk about easy weeknight meals.  This is one that we originally made because we had a vegetarian guest for dinner and not only did it turn out to be amazingly delicious, but it’s super simple!  It takes about 40 minutes or so to make, but it doesn’t require a lot of attention, so you can get dinner started and do other things like change out of your work clothes and into some comfy flannel jammies or yoga pants, let the dogs out, get the kids stated on their homework or fix yourself a dang martini.  No judgments here and you deserve it!  I would totally start with the martini .

 

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Anyhoo, the point is that this is an easy option for a weeknight hassle-free dinner.  You can get your water going for your noodles while the mushroom sauce is doing it’s thing, toss together a salad, and Wham-BAM-Thank You, M’am!  Dinner is served.

 

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Keeping in the spirit of easy weeknight meals, do you plan out your meals for the week or just wing it? We do a bit of both here, but when we had little people in the house that wanted to know what’s for dinner the minute you walk in the door, it sure was a lot less stressful when we had planned out our meals for the week and had everything on hand and ready to go.

I want to tell you about my friend Raquel (not to be confused with Rachelle since that is me).  Raquel is a blogger from My California Roots and she wrote an ebook Guide to Meal Planning.  She gave me a copy to review (and I’m totally going to put it to good use) and I’m super excited about it.

The guide includes:

  • Templates for meal planning
  • Recipe Keeper Spreadsheet (which is awesome and helpful!)
  • Meal Planning Toolkit
  • A mini book on tips for creating the best meal plans ever
  • Extra goodies!

The guide is just released today and is only available for 5 days.  I honestly love this Guide to Meal Planning and would totally recommend it even if it wasn’t published by my friend!  I am 100% confident that it will be a life-saver for anyone with a family to feed and for people who want to keep to a healthy diet – which is always easier when you have your meal plans in place so that you’re not hitting the drive-through on your way home from work because you didn’t plan.

I highly recommend you go check out Raquel’s Guide to Meal Planning.  To do that, click here: Guide to Meal Planning

 

[amd-zlrecipe-recipe:141]


Note:  If you want to make a vegan version, simply substitute vegan butter and vegan sour cream.

This post contains affiliate links.  I received a free copy of the product to review and all opinions are my own.   The only additional compensation I will receive is if you click on the affiliate link and purchase the Guide to Meal Planning, I will receive a commission.

Mushroom Stroganoff

Filed Under: Archives Tagged With: mushroom stroganoff, mushrooms, pasta, stroganoff, vegetarian

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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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