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Beer, meat and flavour.
¼ cub olive oil
5 lbs short ribs
Sea salt and freshly ground pepper
½ cup flour
4 carrots, peeled and chopped
3 medium onions, chopped
4 celery stalks, chopped
12 garlic cloves
24 oz dark beer
2 cups tomato sauce
2 cups chicken stock (or beef or water or whatever you have)
1 bunch of fresh thyme – 1 sprig of fresh rosemary
Preheat oven to 375 degrees.
Heat oil in roasting pan on stove top until hot
Season ribs aggressively with salt and pepper. Dredge in flour shaking off the excess.
Sear in hot oil until deep brown. Do not rush this part. This is where you develop flavour!
Add carrots, onions, celery and garlic and cook until the veg starts to colour.
Deglaze with beer. Add tomato sauce, stock and herbs while scraping the crusty bits from the bottom of the pan.
Cover and place in oven for 2-3 hours depending on the size of your ribs.
Uncover and cook until meat is fork tender.
Skim fat off braising liquid and use as your sauce.
If liquid is thin you can thicken with a starch or strain into a pot and reduce to desired consistency.
Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW
For more follow us at: @SpectatorTrib