Braised Short Ribs

The slow cooker is a tailgater’s dream device. Put it to good use with these braised short ribs that will stick to your sides throughout game day. By Patrick Feury, chef/partner of Nectar in Berwyn, Pa. and Danlu in Philadelphia — Serves 4.

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Ingredients

  • 4 lbs. beef short ribs
  • 1 carrot, peeled and cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • 1 celery stalk, cut into 1-inch pieces
  • 5 sprigs of thyme
  • 3 cups of red Burgundy wine
  • 3 cups of Victory Prima Pils beer or pilsner of choice
  • sea salt
  • black pepper
  • 2 qts. chicken stock

Directions

Two Days Before: Divide the ribs into 8-oz. portions. Layer the ribs, vegetables, and thyme with wine and beer in a pan. Cover and let marinate for 24 hours.

Afternoon Before: Drain and reserve the marinade and separate the vegetables and short ribs. Pat the short ribs dry, then season with sea salt and black pepper. Let the ribs sit for 15 minutes to cure.

Sear the ribs in a large pot on all sides until dark brown.
Remove the ribs from the pot and add the vegetables. Roast until caramelized.

Add the reserved marinade to the vegetables and reduce by half while skimming off the foam.

Return the short ribs to the pot and add the chicken stock so that it covers the ribs. Simmer for 2½ hours or until tender. (Note: Stick the ribs with a fork; if it slides out without effort, they are done.)

Remove the ribs and lightly season them with sea salt. Seal in an airtight plastic container and store in the refrigerator.

Strain the stock, remove the vegetables, return the stock to heat, and bring to a simmer. Reduce the stock by two-thirds. This reduced stock will be the sauce for the ribs. Seal vegetables and reduced stock separately in airtight plastic containers and store in the refrigerator until game day.

Day of: Place ribs, vegetables, and stock in a slow cooker to warm and serve, or heat on the side of the grill in a shallow aluminum pan.

Note: Feury enjoys these short ribs with pickled vegetables, particularly beets, as well as with goat cheese. The rib meat, pickles, and cheese would also make an excellent sandwich.

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