Serves 14
160 min
Smoked Porter Braised Cajun Short Ribs
Recipe GLPR22bc751756f7fd
Tender, fall-apart beef short ribs braised low and slow in a rich smoked porter beer sauce with classic Cajun spices, aromatic vegetables, and beef stock. The deep caramelized crust and complex braising liquid create a bold, satisfying main course perfect for special occasions.
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Ingredients
2.5 lbs beef short ribs
2 tablespoons Cajun seasoning
4 tablespoons vegetable oil
1 large yellow onion, coarsely chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
4 garlic cloves, minced
3 sprigs fresh thyme
½ teaspoon cayenne pepper
1 can (6 oz) tomato paste
1 tablespoon Worcestershire sauce
12 oz smoked porter beer
3 cups beef stock
dashes A few dashes of Tabasco sauce
Salt and black pepper to taste
Directions
Pat the short ribs completely dry with paper towels. Generously coat all surfaces of the ribs with the Cajun seasoning, working the spices into every side and crevice.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Working in batches to avoid crowding, add the seasoned short ribs and sear on all sides until deeply browned, approximately 8-10 minutes total. Transfer the browned ribs to a plate.
Pour the remaining 2 tablespoons of vegetable oil into the same pot. Add the chopped onion, carrot, and celery, and sauté over medium heat, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes.
Add the minced garlic and fresh thyme sprigs to the vegetables and cook, stirring frequently, until the garlic becomes fragrant, approximately 1-2 minutes.
Deglaze the pot by pouring in the smoked porter beer and scraping the bottom with a wooden spoon to release all the browned fond. Allow the beer to simmer gently for 2-3 minutes to reduce slightly.
Stir in the tomato paste, Worcestershire sauce, and cayenne pepper until fully incorporated into the braising liquid. Return the short ribs to the pot and pour in the beef stock. Add a few dashes of Tabasco sauce. The liquid should partially submerge the ribs.
Cover the pot with its lid and transfer to a preheated 325°F oven. Braise for approximately 2 hours, or until the meat is extremely tender and practically falls from the bone when tested with a fork. The meat should reach an internal temperature of 145°F for whole cuts of beef.
Remove the pot from the oven and carefully skim away any visible fat from the surface of the braising liquid using a spoon or fat separator. Taste the sauce and season with additional salt and black pepper as needed before serving.
