Pearl Street Porter Braised Short Ribs

Recipe by Terroir Restaurant

Ingredients

1 – 12oz bottle Pearl Street Porter
¼ cup molasses
2 dried ancho chilies
3 cloves of whole garlic
¼ cup of tomato paste
1 cinnamon stick
1 carrot, peeled and cut into 1/2 inch pieces
1 daikon radish, chopped
1 stalk of celery, cut into 1/2 inch pieces
1 onion, peeled and cut into quarters
64oz stock (vegetable, chicken or beef) (low sodium)
salt and pepper to taste
2 ½ pounds of bison short ribs (beef if you can't get bison), bones separated

Directions

Cut the ribs between the bones creating individual bone-in pieces of rib. Rub with salt and pepper and set aside.

Heat a large skillet pan or pot with vegetable oil (about 1/8 inch deep). When hot, add bison pieces, brown on all sides over high heat and remove from pot.
Drain hot oil from pot and add 1 tablespoon of new oil, add carrots, daikon, onions, celery, and whole garlic cloves. Brown lightly.

Add porter and bring to a boil. Add tomato paste, molasses, ancho chili, and cinnamon stick. Stir to incorporate everything. Add the ribs back into the pot with the liquid.

Add enough stock to cover the ribs by 1/2 inch. Bring the mixture to a simmer, cover with a lid or aluminum foil, and lower the heat to medium low. Cook on low covered for 3 hours or until the meat pulls away from the bone. With a slotted spoon, remove the ribs and strain the liquid into a new sauce pan. Reduce the liquid by half and taste for salt. Add the ribs back into the liquid to hold until you are ready to serve. At this point you can serve right away or place in the refrigerator. The fat will naturally rise to the surface overnight and can easily be removed.

Serve with green chili and sweet corn polenta or mashed, roasted or boiled potatoes.