Just reading this recipe is sure to warm you from the inside out — a couple bites will have you all wrapped up in comfort. Tailor it to your tastes by using your favorite porter or red wine, or switch it up altogether with a simple beef broth. Serve it alongside creamy mashed potatoes or some Homemade Spaetzle and roasted Brussels sprouts. Perch a pair of short ribs on top a simple green salad. Or, feature the melt-in-your-mouth beef as the to-die-for layer in a toasty sandwich.
porter-braised short ribs recipe
- Yield: 3 dinner servings
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
braised short ribs ingredients
- 12 Short Ribs
- 3 Carrots
- 3 Stalks of Celery
- 2 Small White Onions
- 3 Bay Leaves
- 2-4 Porter Beers
- Salt + Pepper
homemade short ribs recipe
- Preheat oven to 275 degrees.
- Roughly chop the carrots, celery, and onions and transfer them all to a large roasting pan. Layer the short ribs over the vegetables and pour the beer over everything. Season with salt and pepper, and add the bay leaves. Cover with foil and place in the oven for 6-8 hours.
- After 6-8 hours of cooking the beef will be amazingly tender. Drain half of the cooking liquid into a bowl and set aside the beef, in the rest of its liquid, to cool. Move the drained cooking liquid into the freezer for 1 hour.
- After the liquid has cooled, skim the hardened fat from the top and set aside. Pour the remaining liquid, then, into a sauté pan and reduce to a syrupy consistency, approximately 30 minutes.
- Just before serving the short ribs, remove the bones from the meat and the extra cartilage holding the bones in place too. Scoop into a pan warmed to medium-high heat a couple spoonsful of the beef fat you set aside.
- Next, sear the short ribs in the fat, all the while brushing the tops and sides with the cooking-liquid reduction. Keep turning each hunk of beef until all of the sides are seared and basted. Plate and served warm!
short ribs tips and tricks
- This is a long process, but definitely worth it. I would recommend making more than enough since the amount of short ribs in the pan does not affect the length of time it cooks.
- Consider roasting the beef up to a couple days in advance of service, storing the cooking liquid, and searing and basting the ribs just before serving.
- You could also use brisket or flank steak that has been cut into hunks for this recipe. Then, shred with forks and fingers to serve (as we did in all the pictures).