Recipe: Beer braised short ribs
4 meaty short ribs
1/4 tsp ground cumin
1/4 tsp sugar
1/4 tsp paprika
1/4 tsp hot chili powder
1/8 tsp celery salt
1/8 tsp onion salt
1/4 tsp dried oregano
1/4 tsp garlic powder
Mix this all together and rub over meat, let stand for 1 hour.
1/2 onion, peeled and finely diced
1 stalk celery, finely diced
1 carrot, peeled and finely diced
1 clove garlic, peeled and finely diced
1 bay leaf
3 tbsp oil
1/4 cup sherry or red wine
1 tin plum tomatoes
1/2 bottle beer or lager
1 beef stock cube
1/2 tsp salt or more to taste
Heat 2 tbsp of the oil in a heavy pan over medium heat and sear the ribs on all sides until very dark brown. Remove from the pan and pat dry on kitchen towel.
Add the onion, celery, carrot, garlic and bay leaf to the pan with the extra 1 tbsp oil and saute over low heat until soft. Place the ribs back in the pan on top of the vegetables.
Add all other ingredients, bring to the boil, reduce heat to low - medium, cover and let cook for about 3.5 - 4 hours until the meat is very tender.
Once cooked, you can remove the meat and keep warm while you reduce the sauce to thicken. It should be quite creamy from the spices and sugar from the barbecue rub. Mashed potato would probably be the best accompaniment for this or some rice.