Pomegranate Cabernet Braised Short Ribs

Beef short ribs become extremely tender when braised and I like to use the English Cut; which is when the ribs are separated from one another along the bone and the meat sits on the top. They come in either a long slab or cut in half into 2" pieces; which is what I prefer using as I feel it's easier for portion control. I've made two other variations of short ribs including Braised Short Ribs made with two types of mustard, fresh rosemary and red wine and Beer Braised Short Ribs. Both were phenomenal and it had to do mostly with the cooking method. Low and slow = perfect every time! 

Braised Short Ribs & Giveaway

Cookbook Giveaway Week continues with another of my favorite recipes from my cookbook, Braised Short Ribs. When trying to come up with some new recipes incorporating beef to add to the collection, my friend Cindy suggested I make short ribs. At the time, I had never made them at home, though I had eaten them out numerous times. I was a little skeptical about how my latest experiment was going to turn out, but needless to say we enjoyed these so much, that I’ve since made these several times and in different ways (including an upcoming version with pomegranates and Cabernet wine!). 

Beer Braised Short Ribs

I had run into the grocery store last week with a list of about 10 items and came out with a full basket spending close to $200. Has that ever happened to you? It does to me ALL OF THE TIME! I can't help myself. The grocery store to me is a world full of creativity, relaxation and imagination (no, I'm not crazy!). Every corner I turn I see something that is either on sale that I can't pass up or something new that I just have to experiment with. It doesn't matter how many items are on my list, nine times out of ten I will walk through the entire store, aisle by aisle, looking for that next ingredient that I can't live without. 

And this isn't something that just started with this blog. Oh no. Ask my husband. During my second pregnancy, I had complications which forced me to be bedridden at 14 weeks so he had to do the shopping. After going to the first aisle he realized that my list was in the order of the store...exactly. Row by row. (That's normal right?!). He will STILL tell this story every chance he gets because he thought it was so funny (i.e. ridiculous, insane, quirky...you get the picture!). 

My, my, my I went off on a tangent there! In any event, short ribs were on sale this particular time when I least expected them to be and of course, though I LOVE the two recipes I came up with so far for them, I just HAD to experiment with something new...hence using beer. These ribs tasted like "stew on the bone" as my oldest daughter so eloquently coined them. They were perfectly tender and melted in your mouth. I love braising for exactly this reason, which is searing your food at a high temperature, then finishing it off in a liquid. Perfect every time! 

Beer Braised Short Ribs
3 lbs. Beef Short Ribs
1 Bottle Beer (I used Sam Adams Winter Lager)
1 tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, chopped
1/2 c. Onions, chopped
1/2 c. Carrots, thinly sliced
2 Stalks Celery, thinly sliced
1 tbsp. Lemon Thyme, removed from stem
2 tbsp. Spicy Mustard (I used Kosciusko)
3 c. Low Sodium Beef Broth
Kosher Salt
Fresh Ground Black Pepper

Directions:
1. Heat oil in a Dutch oven or large pot, season ribs with salt and pepper; then add to the pot. 
2. Sear meat on all sides until browned; approximately 10 minutes. 
3. Remove the ribs, place on a dish and cover with foil; set aside. 
4. Add the garlic, onions, carrots, celery, lemon thyme, and mustard to the pot; then saute for about 2-3 minutes. Add in the beer, scraping the bottom of the pan to release the bits; then add in the beef broth. 
5. Bring mixture to a boil then remove from heat and add back in the ribs, making sure you submerge them in the liquid as much as possible. 
6. Cover the Dutch oven with the lid then place the entire pot into a 350 degree oven for 3 hours; stirring once every hour. 
7. Remove the pot from the oven and place on your burner; then remove the ribs to a serving platter and cover with foil to keep warm. 
8. Bring the liquid up to a boil and cook for approximately 15 minutes until the liquid has thickened. Pour over the ribs. Serves 4. 

Enjoy!

Short Ribs with Garlic Head Sun Dried Tomato Sauce

Alright, so this picture really doesn't do this dish justice but Oh My Goodness! These were some of the best short ribs I have EVER had! I love this bbq sauce from Garlic Head because it's not smokey, but rather more like a tomato-y, garlic-y, thick paste. So I thought why not make a sauce with it. As I'm typing this my mouth is literally watering just remembering the taste, that's how good this was. I only started making short ribs myself within the past year, and I'm glad I did because they're so easy! Simply brown your meat, put all of your ingredients in to a Dutch oven, then let it cook. It's the perfect Sunday afternoon meal! This sauce would probably work well with a nice pork roast or even chicken thighs and if you don't have hours to cook your meal, I bet a slow cooker would work as well. 

Short Ribs with Garlic Head Sun Dried Tomato Sauce
4 lb. Beef Chuck Short Ribs (approx. 10 ribs)
1 tbsp. Extra Virgin Olive Oil
1/4 c. Sun Dried Tomatoes, chopped
1/4 c. Fresh Basil, chopped
1/4 c. Scallions, chopped
2 c. Low-Sodium Beef Broth
1 c. Garlic Head Gold BBQ Sauce
1 c. White Wine (I used Chardonnay)
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Heat the oil in Dutch oven (or a large pot with a lid that can go in the oven), add half of the ribs and season with salt and pepper. Brown on all sides  until there is no pink showing then remove and set aside. Repeat for the remaining ribs. Next, add the tomatoes, basil, and scallions to the pot and saute for 5 minutes to release the flavors. Add in the beef broth, Garlic Head BBQ Sauce and wine and bring to a boil. Remove from the heat, add back in the ribs, cover and bake at 350 degrees for 2 1/2 hours; stirring every hour. Remove from the oven and place the ribs on a serving dish. Bring the sauce to a boil and let it reduce down for approximately 10 minutes, then pour over the ribs.  (If you like a thicker sauce, you can thicken it with equal parts flour or cornstarch and cold water mixture). Serves 4-6.


Enjoy! 

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