At our brewery there are two thing we love: great beer & great food. Here’s a great recipe for a perfect dinner. Easy to make and even better to eat. Plus, we’re braising meat in beer, which is never a bad idea!!

We use our roasted, nutty, malty, Double Pig’s Ear Brown Ale in this recipe.

Ingredients:

  • 2 lbs of Boneless short Ribs
  • 1 large shallot
  • 1 medium white onion
  • 3 carrots
  • 3 sprigs of fresh rosemary & thyme
  • 1 cup of diced pancetta
  • 2 cups of beef broth
  • 2 cups of Double Pigs Ear Brown Ale
  • 1/2 cup of all-purpose flower
  • 2-3 tablespoons of evoo
  • Salt & Pepper to taste

Cooking Instructions:

  1. Salt & pepper your short ribs then dredge in flour
  2. Dice your veggies
  3. Dice your pancetta
  4. In your Dutch Oven, cook pancetta until all fat has rendered. Then remove pancetta. Do not discard the grease.
  5. Add 1 tablespoon of evoo to pancetta grease
  6. Turn heat up to high and brown short ribs on all sides. Remove short ribs once browned.
  7. Lower heat to medium
  8. Add diced veggies with 1 tablespoon of evoo, cook until onions are translucent.
  9. Deglaze the pan with veggies left in it with 2 cups of Double Pigs Ear Brown Ale
  10. Bring to boil for 2-3 minutes
  11. Add 2 cups of beef broth
  12. Add Short Ribs into cooking liquid (submerged)
  13. Add cooked pancetta
  14. Add sprigs of whole rosemary & thyme
  15. Add salt & pepper to taste
  16. Put lid on place into oven at 350 for 2 hours. Then reduce heat to 325 and cook for additional 35-45 minutes
  17. Remove from oven let sit with lid on for 20 minutes before serving

Serve Short Ribs over a bed of mashed potato with your choice of vegetable.


Enjoy!