Pennsylvania is home to one of the best beers around from the oldest brewery in America - Yuengling. And when at a bar in PA and you want a Yuengling, you only need to say that you'd like a Lager and everyone knows exactly what you want. I decided to use Yuengling to braise my short ribs over the weekend based on a recipe I saw on the Magic Hat web site. Below is my version using Yuengling. Ingredients
- 2.5 pounds of bone-in beef short ribs (this was 8 short ribs)
- 2 tbsp flour
- Salt and pepper
- 1 tbsp olive oil
- 3 carrots cut into chunks
- 2 stalks of celery cut into chunks
- 1 onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- 1 tsp chipotle powder
- 1 tsp dried thyme
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste
- 8 oz Yuengling lager
- 2 c beef stock
- Heat oven to 300 degrees.
- Put short ribs in a large bowl. Toss with the flour, salt, and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Add short ribs and brown on all sides, about 10 minutes. Transfer to a plate.
- Add onions, garlic, carrots, and celery to the pot; saute 10 minutes.
- Return short ribs to the pan in a single layer, nestled into the veggies.
- Add the thyme, chipotle powder, brown sugar, tomato paste, beer, and stock.
- Stir everything together, cover, and transfer to the oven.
- I cooked the ribs for one hour on 300 then 3 hours on 275. I still had about 30 minutes until we were ready to eat, so I turned the oven to 225 just to keep them warm.
The meat was falling off the bone tender - just the way they should be!! Short ribs are pretty fatty, so you might want to pour the gravy through a separator before serving.
I served the ribs over bacon-cheddar mashed potatoes - just perfect!!!