Cherry Wheat Beer Glazed Short Ribs

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
- Preheat Oven to 350 Degrees
- Use a heavy-bottomed pot or Dutch Oven and place all the ingredients into the pot. Stir to combine and submerge the pork ribs.
- Cover with a lid and place in oven.
- 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.
- 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.
- Serve hot over mashed potatoes.
- Makes 4 servings.
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