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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