Helles Lager Braised Short Ribs
February 11, 2020
Recipe by: Heather Mitchell, Head Chef
Baker Street Station / 39 Carden
Heather Mitchell, head chef at Baker Street Station and 39 Carden Street attended both the University of Guelph and Stratford Chefs School before pursuing a career in the culinary arts. She has a deep rooted love for food and is no stranger to incorporating the Baker Street beer menu into her cooking. Heather can be found at both 39 Carden and Baker Street Station creating some of the most delicious meals in Guelph! bakerstreetstation.ca
4lbs bone-in beef short ribs
1 large onion chopped
2 medium sized carrots chopped
1 cup minced garlic
1 bunch celery chopped
1 bunch thyme
1 bunch scallion chopped
1 cup molasses
½ cup hoisin
2 cans Helles Lager
2 bay leaves
1 tbsp smoked paprika
2 tbsp gochugaru (Korean Chili flake)
6 cups beef broth
1 cup honey
Preheat oven to 325 F
1. Pat short ribs dry with paper towel – season heavily with salt. In a large heavy bottomed saucepan, heat canola oil over medium high heat. Brown the short ribs on all sides – about 3-4 minutes. Remove browned short ribs from the pan and set aside.
2. Lower the heat to medium and add onion, garlic, carrots, celery, scallion – cook for about 4-5 minutes until softened. Add smoked paprika and gochugaru – cook for 1 minute and then deglaze the pan with 2 cans of Helles Lager. Cook for another 3-4 minutes until the liquid is reduced by half. Add molasses, beef broth and hoisin. Simmer for 3-4 minutes over medium heat.
3. Place browned short ribs in Dutch oven or large roasting pan – pour warm mixture over the ribs. Cook ribs covered in oven for approximately 2.5-3 hours until tender and ribs are just falling off the bone.
4. Once cooked remove ribs from the braising liquid – strain liquid. Place liquid in a medium sized saucepan over low heat – add honey and continue to reduce until a sauce- like consistency is reached. Pour over short ribs.
*Serve with fingerling mashed potatoes & roasted cipollini onions*