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Home Cooking: Fan Submitted Recipes

Fan Submitted Recipe:

Howl Black Lager-Braised Short Ribs with Cheddar-Bacon Grits


These short ribs are a wonderful Sunday or holiday dinner alternative to predictable meals like turkey or ham--and with very little work, the result is sheer gourmet! The rich flavors of chipotle and tomato are complemented by the deep, complex flavor of Howl black lager and the delicious, savory grits. It's the perfect dish to prepare for guests, as the short ribs taste even better if you make them the day before--leaving you more time to socialize instead of cooking!
IngredientsFor the Braised Short Ribs:
5 lbs. beef short ribs
½ cup flour
1 tsp. salt
1 tsp. pepper
¼ cup olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 cups beef broth
1 six-pack Howl black lager
1 tbsp. tomato paste
1 tbsp. brown sugar
1 tsp. thyme
2 tsp. chipotle powder

For the Cheddar-Bacon Grits:
1 ½ cups milk
1 ½ cups water
1 cup quick-cooking grits
1 cup shredded cheddar cheese
1 lb. bacon, crispy and crumbled
¼ cup fresh parsley, minced (for garnish)
Cooking InstructionsPreheat oven to 300F.

Pat short ribs dry with paper towel. In plastic freezer bag, combine flour, salt, and pepper. One at a time, add short ribs to bag, shake until coated with mixture, and set aside.

Pour olive oil into a Dutch Oven. Over high heat, sear short ribs on all sides, in batches. Remove short ribs from Dutch oven and set aside.

Reduce heat to medium, add onion, carrot, celery, and garlic, and fry until soft, about 15 minutes.

Return short ribs to Dutch oven in one layer, then add beef broth, one bottle of Howl black lager, tomato paste, brown sugar, thyme, and chipotle powder. Cover, place in oven, and cook until tender, about 3 hours.

When ready to serve short ribs, begin making grits by placing milk and water in a medium pot over medium heat. Bring to a boil, stirring frequently. Add grits slowly, stirring constantly. Lower heat and cook until thick, about 10 minutes. Remove from heat, add ¾ cheese and ¾ bacon, and stir until cheese is melted.

To serve: Place a spoonful of grits in a shallow bowl, sprinkle with remaining cheese and bacon. Place 1 short rib on top, drizzle with cooking liquid, and garnish with fresh parsley. Serve with the remaining bottles of Howl black lager.
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