Short Ribs with Barbecue Beer Sauce - Ginsberg's Foods

Short Ribs with Barbecue Beer Sauce

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Short Ribs with Barbecue Beer Sauce
Short Ribs with Barbecue Beer Sauce
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Servings
Ingredients
  • 3/4 cup Smokehouse 220 Smoked Black Pepper Barbecue Sauce
  • 10 oz. Short ribs cut
  • 2 tsp. salt
  • 1 tsp. Black pepper
  • 8 oz. Celery diced
  • 8 oz. Yellow Onion diced
  • 8 oz. Baby carrots halved
  • 1 cup Red wine
  • 4 cups Beef stock
  • 3 oz. Lager beer
  • 1 each Garlic clove smashed
  • 1 each Bay leaf
  • 1 each Thyme sprig
Servings
Ingredients
  • 3/4 cup Smokehouse 220 Smoked Black Pepper Barbecue Sauce
  • 10 oz. Short ribs cut
  • 2 tsp. salt
  • 1 tsp. Black pepper
  • 8 oz. Celery diced
  • 8 oz. Yellow Onion diced
  • 8 oz. Baby carrots halved
  • 1 cup Red wine
  • 4 cups Beef stock
  • 3 oz. Lager beer
  • 1 each Garlic clove smashed
  • 1 each Bay leaf
  • 1 each Thyme sprig
Short Ribs with Barbecue Beer Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300°F.
  2. Season short ribs with salt and pepper and sear 4–5 minutes on each side in roasting pan until caramelized. Set aside.
  3. Add celery, onion and carrot to same pan; caramelize. Add red wine and cook until reduced by 1/3 of original volume, scraping the bits from the bottom of the pan.
  4. Add beef stock, beer, garlic clove, bay leaf, thyme sprig and short ribs into the wine reduction and cover. Cook in oven for 5 hours.
  5. When finished, remove beef and set aside. Strain remaining liquid to 1/3 of original volume and reduce sauce. After the fat is skimmed from the liquid, coat each short rib with BBQ sauce. Serve immediately.
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