Behind the Recipes
Beer Braised Short Ribs by Calvin Pace
INGREDIENTS:
1/6 cup peeled ginger
3 cloves ginger
1 bottle Guinness Stout (or premium beer of choice)
1 tbsp. ground coriander
1/3 tbsp. Hungarian paprika
1/4 cup maple syrup
1/2 tsp. cayenne pepper
1/2 tsp. dried ginger
1/2 tsp. whole allspice ground
1/4 tsp. black pepper ground
1/4 cup canola oil
1/8 cup ketchup
1 tbsp. thyme leaves
1/2 sprig rosemary leaves
2/3 tbsp. kosher salt
2 lbs bone in beef short ribs
2 cups of chicken broth
PREPARATION:
1. In a blender grind the ginger, garlic and beer to a paste then add coriander, dried ginger, allspice, paprika and cayenne pepper.
2. Heat the canola oil over medium heat and when the oil gets hot add paste constantly stirring until the paste becomes thick (5-8 minutes.
3. When the paste becomes thick remove from heat and let cool.
4. Add ketchup, maple syrup, thyme, rosemary, salt and pepper to cool paste. Combine with ribs in a dish to let marinate for up to one 1 day in the fridge.
5. After the marinating process, slow cook short ribs in a crock pot for 4-6 hrs (adding chicken stock to keep tender) or over the grill.
Photo credit: sheknows.com
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