Beer braise makes an easy
holiday short rib dinner
Ribs improve in flavor when In a small bowl, stir together the
braised, especially when done a day brown sugar, paprika, curry powder,
or so in advance. To do ahead, cook cumin, pepper, salt and mustard.
as directed, then cool the ribs com- Use paper towels to pat the ribs
pletely, uncovered. Once cool, cover dry. Arrange them in a single layer
and refrigerate. To serve, reheat the in a shallow baking pan or a shallow
ribs, covered, in a 350 F oven for 1 baking dish, then generously coat all
to 1 1/2 hours. sides of ribs with spice mixture.
Serve these short ribs with but- Chill, uncovered, for 1 hour.
tered egg noodles tossed with Place an oven rack in the lower
chopped fresh parsley, or mashed third of the oven. Heat the oven to
potatoes or rice. 375 F.
In a large Dutch oven over high,
Stout-braised short ribs heat the oil until hot but not smok-
Start to finish: 4 1/2 hours (35 ing. Add the ribs, working in batch-
minutes active) es if necessary, and quickly brown
Servings: 6 them on the three meaty sides (but
not bone side), about one minute per
1/4 cup packed dark brown sugar side.
1 tablespoon paprika (not hot) Transfer the meat to a large plate,
1 tablespoon curry powder then the add leeks, carrots, celery
2 teaspoons ground cumin and bay leaves. Cook over moder-
2 teaspoons ground black pepper ately low heat, stirring occasionally,
2 teaspoons salt until the vegetables begin to soften,
1 teaspoon dry mustard about 3 minutes. Add garlic and
4 to 4 1/4 pounds beef short ribs, cook for about 1 minute.
cut into 4-inch pieces Add the broth, beer and tomatoes
3 tablespoons olive oil with their juice, then add the ribs
4 medium leeks (white and pale and any juices accumulated on the
green parts only), chopped plate. Bring to a boil, uncovered.
4 medium carrots, chopped Cover the pot tightly with foil, then
3 celery ribs, chopped the lid. Place in the oven and braise
2 bay leaves until the meat is very tender, 2 to 2
1/4 cup chopped garlic 1/2 hours. A pairing knife inserted
2 cups beef broth into the meat should have little
Two 12-ounce bottles stout, such resistance.
as Guinness Skim off excess fat from the sur-
Two 14-ounce cans diced toma face of sauce. Discard the bay
toes leaves before serving. AP
Chicago Defender •
ChicagoDefender.com • December 16-22, 2009
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