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Short Ribs Braised in Chimay Ale




Source of Recipe


Zuni Cafe


List of Ingredients




About 2 1/2 lbs short ribs, cut across the bone into 2-inch-wide bands (have a butcher do this)
Salt
1 to 2 tablespoons mild-tasting olive oil
1 1/2 lbs yellow onions (about 3 medium), sliced 1/4 inch thick
2 bay leaves
A few whole white peppercorns
A few slices dried wild mushrooms, rinsed in warm water and coarsely chopped
Up to 1 cup beef stock
Up to 1 cup Chimay ale or similar Belgian-style ale
About 1/4 cup Dijon mustard

Recipe



Trimming and seasoning the short ribs
Trim most of the fat from the short ribs, but leave the silverskin and tough sheathing around the bones intact. This will help keep the meat succulent and will give body and character to the braise. Salt evenly all over (we use a scant 3/4 teaspoon sea salt per pound of meat). Cover loosely and refrigerate.

Cooking the short ribs:
Warm the oil in a 3-quart saute pan over medium heat. Wipe the pieces of meat dry. Brown the short ribs evenly and gently on the three meaty sides, about 4 minutes per side. Pour off excess fat.

Rearrange the meat bone side down in the pan. Add the onions, bay, peppercorns, the optional mushrooms, and equal parts stock and ale to a depth of about 3/4 inch. Bring to a simmer, cover and cook over low heat, until fork-tender, about 2 to 2-1/4 hours. Check two or three times to make sure that the liquid is barely simmering, and turn each piece of meat each time you check. When the meat is done, uncover, prop the pan at a slight angle, and leave to rest for about 5 minutes.

Turn on the broiler.

Skim the fat that has collected at the lower side of the pan, Taste the juice and simmer as needed to concentrate the flavor. Salt as needed. Make sure each piece of meat is bone side down, then bruch or smear the tops with the mustard. Set the pan under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the onion stew, about 5 minutes.

Serve the short ribs very hot, mustard plaster up, with a spoonful of the syrupy sauce and onions.