Short Ribs Braised In Ale With Brown Butter Sage Mashed Food

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
• In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
• Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
• Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
• Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
• For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
• Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
• Preheat the oven to 350 degrees F.
• In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
• Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
• Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

BEER-BRAISED SHORT RIBS

Steps:

• First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
• The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
• Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
• To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

CROCKPOT CIDER BRAISED SHORT RIBS WITH SAGE BUTTER MASHED POTATO

Steps:

• Heat a large heavy bottom skillet over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs from the skillet.
• Arrange the onions on the bottom of your crock-pot and sprinkle the brown sugar over them. Add the seared short ribs, garlic, mushrooms, apple cider and thyme.
• Cover the crock-pot and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apple slices, tossing to combine.
• Once the short ribs are done cooking and easily fall apart, skim off any fat from the top of the crock-pot. Lightly shred the ribs and remove and discard the bones. Keep the rib meat in the sauce, covered on low heat until ready to eat.
• About 40 minutes before you're ready to eat, make the potatoes. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
• Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream, cheddar cheese, and 2 teaspoons salt.
• In a skillet or small sauce pot, melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
• Divide the mashed potatoes between plates and top with the rib meat. Enjoy!