- Nathan Myhrvold born (1959)
Beer-Braised Short Ribs
- 3/4 Pounds boneless short rib steak, cut into chunks
- Salt and pepper, to taste
- 3 Tablespoons olive oil
- 1/4 Cup soy sauce
- 1/4 Cup brown sugar
- 12 Ounces Blue Point Oktoberfest beer, or similar
- 2 chopped cloves garlic
- 2 Tablespoons all-purpose flour
- 3 Yukon Gold potatoes, quartered
- 3 carrots, preferably organic, chopped
- 7-8 cremini mushrooms
This short rib recipe provides a nice balance of sweet and savory. The brown sugar and the Oktoberfest beer combine to make a really delicious and not too heavy or aggressive sauce that brings all the components of the dish together.
Preheat the oven to 350 degrees.
Season the meat with salt and pepper (about 1 teaspoon of each).
Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot over medium-high heat. When the oil is hot, brown both sides of the ribs, 6-7 minutes each side. Remove from the heat and place in a baking dish.
In medium-sized bowl, whisk together the remaining olive oil, soy sauce, brown sugar, beer, chopped garlic, and flour until smooth. Pour ½ of the sauce over the meat in the baking dish, cover with a tight-fitting lid or aluminum foil and place in oven for 2 hours.
After 1 hour, turn the meat over and add the potatoes, carrots, and mushrooms to the baking dish. Pour on the remaining sauce, cover, and return to the oven until the meat is fork-tender, about 1 more hour. Serve the short ribs, potatoes, carrots, and mushrooms with sauce drizzled over them!