Beer And Honey Braised Beef Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the beef short ribs generously with salt and black pepper.

2. 2

   Sear the Ribs

   In a large Dutch oven, heat olive oil over medium-high heat. Add bacon slices and cook until crisp. Remove bacon and set aside, leaving the rendered fat in the pot. Sear the short ribs in the bacon fat until browned on all sides. Remove and set aside.

3. 3

   Build the Braise

   In the same pot, add beer and honey, scraping up any browned bits. Add back the short ribs, cooked bacon, and thyme. Cover and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender.

4. 4

   Make the Mash

   While ribs are cooking, boil the diced potatoes in salted water until tender. Drain, then mash with shredded Irish cheddar and butter. Season with salt and pepper to taste.

5. 5

   Prepare the Carrots

   In a skillet, melt some butter over medium heat and add the organic baby carrots. Sauté until tender and slightly caramelized, about 10-15 minutes.

6. 6

   Glaze the Ribs

   Once the ribs are done, remove them from the oven and carefully take them out of the pot. Strain the braising liquid, then return it to the pot and reduce on the stove until thickened, about 10 minutes.

7. 7

   Serve

   Plate the bacon-Irish cheddar mash, top with the braised short ribs, and drizzle with the thickened beer-honey glaze. Serve alongside the brown butter organic baby carrots.