Beer Marinated Short Ribs - Easy

Short ribs and beer ... perfect together!

theHubby and I recently attended a get-together at a friend's home.  Among the libations offered was a Belgium-style ale, which despite its name hails from a relatively local NJ brewery.  I'm a sucker for anything local, even relatively, so after a short experimentation with a glass, thought there was a definite need to continue with the experimentation in the very near future at home.   So the next day Hubby goes to the  (relatively) local package store.   Being local and small, they don't normally carry this Belgium-style ale, but would gladly special order it.  A few days later we get the call, and when he gets there discovers that a store can't just order one 6-pack.  So theHubby, feeling bad now for the shop owner in case we are the only locals who would buy it, comes back with enough of the brew to, let's just say, continue with experimentation until after Labor Day.

According to the label, this particular ale is "brewed with spices."  No mention of what kind, but it got me thinking:  why not cook with it?   Being Belgium-style ale, my mind segued to bratwurst.  I didn't have brats on hand, but I did happen to have a package of short ribs ... close enough in my mind.  Vaguely recalling that bratwurst can be braised in beer, I figured (logically of course) that the ale could be the base for a grown-up marinade.  Still continuing with the sausage-spice thing, I tossed in a bit of garlic, a touch of mustard and a pinch of fennel seed.  Which made for the most awesome ribs to come blazing from my oven.  I can hardly wait for Labor Day so I can blaze these short ribs over my barbecue as well!

Beer-Marinated Short Ribs - Easy 
Yield:  4-6 servings

2 tsp. kosher salt
1 tsp. garlic powder
1 teaspoon fennel seed
1/2 teaspoon ground black pepper
1 (12-16 oz.) bottle Belgium-style ale (or your favorite style of medium flavored beer)
juice from 1/2 lemon (approx. 2 Tablespoons)
1 Tbl. honey
1 tsp. dry mustard
1 tsp. garlic powder
4-6  bone-in beef short ribs (also known as flanken ribs)
Optional garnish:  chopped green onion, cilantro or parsley

In a 1-gallon freezer bag, combine all ingredients except the short ribs and optional garnish.  Close bag securely; gently knead to evenly distribute honey and spices.  Open bag and add short ribs.  Expel air from bag and reseal.  Place bag in a large bowl (to avoid potential spillage) and chill in fridge for 2-8 hours (up to overnight).  Turn bag a few times, whenever you remember.

Preheat broiler.  Cover bottom and sides of a rimmed cookie sheet with foil.  Set aside.

Drain ribs, discarding marinade.  Place ribs in a single layer on prepared cookie sheet.

These babies needed a couple more minutes under the broiler.
Place on oven rack about 6 inches from flame.  Broil 4-6 minutes, or until a light char forms.  Remove sheet from oven.  Use tongs to flip ribs.  Return to oven for another 4 minutes.  If marinade starts to burn and smoke,  or top of ribs starts to char but ribs are not cooked to your preferred level of doneness, immediately move sheet to a lower rack and continue to broil another 2-4 minutes, watching carefully until ribs are broiled to your preference.

Serve one rib per person, optionally garnished with green onion, cilantro or parsley if desired.


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