Beer-Braised Short Ribs
3 pounds beef short ribs
2 cups salt
1 carrot, roughly chopped
1 onion, finely chopped
2 stalks of celery, finely chopped
1 quart veal, beef or chicken stock
1 pint Sapporo beer
2 sprigs thyme
1 sprig rosemary
5 pieces sun-dried tomatoes, chopped
4 ounces foie gras scraps (optional)
1/4 pound Italian flat leaf parsley, picked and chopped
Day 1 Cure the meat overnight by covering the ribs with a cup of salt.
Cover and refrigerate.
Day 2 Remove ribs from salt pack and rinse. Coat a large oven-proof pot
with olive oil and lightly sear the ribs over medium heat. Add the
chopped vegetables and cook until caramelized. Add stock, beer, thyme and
rosemary. The ribs should be covered in liquid; if needed, add water.
Cover the pot and bake in the oven at 325 degrees F for about 4 to 6
hours, checking periodically. When ready, the meat should fall off the
bones. Remove and let cool in the liquid. When cool enough to touch,
remove the bones, carrot pieces, and thyme sprigs; reserve thyme. Pick
through meat - remove any excess fat or sinew. Strain out the liquid and
add to saute pan over medium heat until it reduces to a thick sauce. Mix
the meat with sun-dried tomatoes, foie gras, parsley and sauce; press
into a hotel pan and refrigerate overnight.
Day 3 Cut the short ribs into cubes and season with salt and pepper. Sear
in olive oil to brown and crisp the edges. Serve.
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