Cherry Wheat Beer Glazed Short Ribs

Tonight's dinner was a family affair. I called Liz from the office and asked her to literally toss together our one-pot pork meal 2-6-Quick so that when I got home, I could have dinner working allowing me a chance to go to the gym. Meals, gym and personal time have all taken on new complicated dimensions for us since the arrival of The Nibblet. I've been trying to do my major cooking on Sundays, but haven't had any blog-worthy examples to share. Sure, I'm using my Xpress Redi Set Go cooker. Today we had Egg-Beater Ham and light cheese omelets and Pillsbury Grand Mini-biscuits. We're finding our routine, and getting the baby on his eating schedule too. We are eager to take any chance we have to sleep or get back to areas of our lives that don't need to radically change - like cooking and eating. The baby is doing well, the mom's are coming along, and sleep, well, like I often say, I suppose I can sleep when I'm dead...

This recipe has few ingredients and even fewer steps. I find it works better in a "Dutch-oven" pot rather than a slow-cooker. By cooking this in the oven, the beer reduces down and creates a sweet and sticky glaze on the short or country style short ribs. A slow-cooker or Crock-Pot won't yeild the glaze. The slow-cooker holds the moisture in and creates even more. You need the evaporation that happens in the oven. Beer substitues other than the Sam Adams Cherry Wheat are, Oatmeal Stouts; Coffee Stouts; Porters; Guineess; Pumpkin Ales. I'd look for hearty, heavy-bodied beers, preferably with a hint of sweetness to them. Use at least 3 pounds of short-ribs or country style spare pork ribs. Trim away excess fat, but do leave some on the ribs; it melts away and helps create the final sauce. Cooking time is largely unattended in a 350 to 375 degree oven. An oven-safe pot, such as a cast-iron Dutch Oven will work best. We're looking for long slow cooking. Total cooking time, 3 to 4 hours for best results.

Cherry Wheat Beer Glazed Short Ribs Ingredients:
  • 3 Pounds Pork Ribs: Country Style or Short-Ribs
  • 1 12 ounce Bottle Sam Adams Cherry Wheat Beer
  • 1 Medium Onion - peeled and cut into large half-moon slices (about 1/2 inch thick)
  • 1 Large Carrot - peeled and large dice
  • 4 Garlic Cloves - roughly chopped
  • 2 Tablespoons Penzey's Barbecue 3000 Seasoning or a Mixture of Smoked Paprika, Ground Onion Powder, Ground Garlic Powder, Salt, Ground Black Pepper, Cinamon, Nutmeg and Sugar
  • 1/4 Cup Worchestirshire Sauce
  1. Preheat Oven to 350 Degrees
  2. Use a heavy-bottomed pot or Dutch Oven and place all the ingredients into the pot. Stir to combine and submerge the pork ribs.
  3. Cover with a lid and place in oven.
  4. Roast, covered for 2 hours. Check the ribs after two hours and toss gently to redistribute the ribs. Cook, covered for another hour or up to 2 hours more.
  5. Ribs are done when they are falling off of the bone and the beer has reduced down to a few tablespoons. The pork should be sticky and glazed, the onions and carrot will have cooked down as well and appear to be "candied" or caramelized.
  6. Serve hot over mashed potatoes.
  7. Makes 4 servings.


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