Beer Braised Short Rib

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So the slow cooker is a thing of genius when you think about it.  It’s what I always think of when I hear that guy’s phrase “set it and forget it” even though he wasn’t selling a slow cooker at all. It just seems to fit that line so much better. Because you can literally set it for hours, go to work, come back, and shabam…you can have dinner.  Now you want to make lunch, that’s a bit tougher.  But I doubt most people are using a slow-cooker for lunch.  Anywho, I decided to make a short rib because I get it a lot when I am out and don’t want to spend the dinero all the time on the steak.  It’s a tender piece of meat and I enjoy that melt in your mouth texture.  I got the recipe from Yahoo Food, which is what I do when I am bored at work. It came out well and it allowed me to go do other things in my day, which was greatly appreciated.  Overall, I am pretty happy with the dish.

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Ingredients:

  • 2 lbs boneless beef short ribs
  • 1 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 cup flour
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 onions, sliced
  • 4 carrots, cut into sticks
  • 5 garlic cloves, smashed
  • 6 oz stout beer
  • 1 qt beef stock
  • 1 sprig rosemary

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Directions:

  • Reduce the beef stock in a sauce pan to ~1cup
  • Season short ribs with salt and pepper then cover them in flour
  • Cook in a dutch over (I used a cast iron pan) over med-high heat until brown on all sides
  • Add the onions and carrots as a bed in the slow cooker
  • Add the short ribs on top and add any left over pan drippings
  • Cover the ribs with the garlic, butter, herbs, salt, and pepper
  • Add the beer and the beef stock
  • Cover and cook on high for 6 hours
  • Enjoy (I put them over whipped garlic mashed potatoes)

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Braised Beef Shank

Hello.  I suppose that I will occasionally post about my own cooking and food, but no promises since I am pretty lazy.  This is the first of those times. Today was supposed to be cold, rainy, and all around crap, so I had planned to make something hot and comforting to balance that. Fortunately, the weather held up and it was a pretty nice day in the Bay. But alas, I already bought the ingredients for this braised beef dish, so what the hell, I made it anyways.  Nobody says you can’t have a hot dish on a warm day anyways, so whatever.

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The Dish:  Braised Beef Shank

Ingredients:

  • ~4 lbs Beef shank (sometimes I use short ribs)
  • Carrots
  • Celery
  • Onion
  • 2 cups White wine
  • 2 cups Marinara Sauce
  • 2 cups Chicken Broth
  • Salt and Pepper
  • Tomato Paste
  • Rice/potatoes

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Preparing the meal:

This is a recipe I got from my mom because I like this dish so much.  So thanks Mom!

  • Salt and pepper beef generously
  • Dice carrots, celery, and onions to desired thickness
  • Brown all sides of the beef shanks/short ribs in a pan (med-high heat)
  • Transfer the beef to a baking dish
  • Cook the celery, carrots, and onions in the meat juices from the browning (you may need to add a little bit of oil)
  • Add the 2 cups of chicken broth
  • Add the 2 cups of White Wine (remember, 1 for the dish, 1+ for you)
  • Add the 2 cups of marina sauce (You can make your own, but let’s be real, ain’t nobody got time for that.  Thus, I used store bought)
  • Mix the veggies and the broth and let it come to a boil
  • Pour the mix over the beef in the baking tray
  • Tent with foil and bake for 3 hours at 380 degrees
  • Add ~2 tbsp of tomato paste about half way to thicken the sauce a bit
  • Serve with rice/mashed potatoes/carbs – I used rice here because I am lazy and Asian

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