s BEEF SHORT RIBS WITH CHIPOTLE PEPPERS AND WHEAT BEER ***
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s BEEF SHORT RIBS WITH CHIPOTLE PEPPERS AND WHEAT BEER ***
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Ingredients
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Instructions Instructions: *** 1-6-2009 ok, i had boneless short ribs, not bone in wihich i didn't realize, cooked a while longer, was flavorful but still tuff *** By Mark Lewandowski, Tied House Cafe and Brewery, Mountain View, CA *This dish goes well with any weissbeir, from the light, refreshing summer hefe-weizen to the rich dark dunken-weizen. 4-6 pounds short ribs of beef 2-3 tablespoons bacon drippings 1 cup celery, diced 2 cups onion, diced 1 cup carrots, diced 10 cloves whole garlic, peeled but not chopped 2 or 3 chipotle peppers, diced 2 red peppers, charred, peeled, and chopped 3/4 cup flour 6 cups rich beef stock 1 cup wheat beer salt and pepper to taste Preheat oven to 250 degrees F. Heat the bacon drippings in a heavy pot over medium-high heat and add the short ribs, browning on all sides. Remove from the pan. Add the celery, onions, carrots, and garlic. Let brown slightly, stirring to bring up the brown bits from the bottom of the pan. Add the chipotle peppers and diced red bell pepper, and saute for 5 minutes. Sprinkle in the flour and cook until the roux takes a bark brown color. Slowly add the beef stock. Bring to a boil and then turn the heat down to simmer. Add the beer and put the ribs back in the pan. Place in the preheated oven for 2-3 hours or until the meat is ready to fall of the bone. If the sauce begins to reduce too much, cover the pan. To serve, remove the ribs from the pan and keep warm. Remove any fat from the top of the sauce with a large spoon or shallow ladle. Taste the sauce and add salt and pepper to taste. If the sauce is too thin, place over a high heat to reduce to desired thickness. Serve the sauce and vegetables over the short ribs. Serves 4-6 Recipe from: "Cooking & Eating with Beer" by Peter LaFrance Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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