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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
There’s one piece of meat I can never turn down while gallivanting through Heinen’s Meat Department. Any guesses on what it might be? If you guessed short ribs, you’re absolutely right!
Heinen’s CARE Certified short ribs are some of the most well marbled pieces of beef I’ve ever laid eyes on. Marbleization means one thing – flavor! I love tossing short ribs on the grill for a smoky barbeque treat, or loading them in the slow cooker for savory tacos, but one of the best ways to prepare short ribs is with a simple braise. I love braising because it’s basically fool proof. Even if you overcook the meat, it will just fall off the bone, but the flavor and texture will still be mouthwatering.
Pile this meaty masterpiece on top of creamy mashed potatoes and you’re in comfort food heaven! This meal is so decadent, which is why I always make it when I want to impress friends and family.
The base of the braising liquid in this recipe is 8 Crazy Nights from Cleveland’s Collision Bend Brewing Company. This ale is packed full of flavor, but the cinnamon and honey really shine through. Each sip will have you hearing Santa’s sleigh bells off in the distance, making it the perfect companion for a cold night and warm fire. The strong flavors pair perfectly with the fresh herbs, garlic and beef broth in the braising liquid.
I had the pleasure of meeting the Brewmaster at Collision Bend, Luke Purcell, and while there, I got the chance to check out their waterfront brewery. What a view! Luke started his career at Great Lakes Brewing Company and eventually started his own brewery, Collison Bend. Luke and his team are also cranking out some incredibly good eats inspired by Southern California’s street food scene. Next time you’re in The Flats, be sure to stop by for a drink and amazing food! Or, if you’re just in the mood for a drink, swing by Heinen’s and check out all the brews they carry from Collison Bend!
- Cook time:
- 150min
- Prep time:
- 15min
- Total time:
- 165min
- Servings:
- 4
Ingredients
For the Beer Braised Short Ribs
- 3-4 lbs. Heinen’s CARE Certified bone-in short ribs
- 2 Tbsp. oil
- 1 large yellow onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 5 garlic cloves, smashed
- 1 leek, soaked in cold water for 5 minutes and chopped
- 2 Tbsp. brown sugar
- 2 Tbsp. tomato paste
- 2 1/2 cups Heinen’s beef stock
- 16 oz. Collision Bend 8 Crazy Nights
- 5 sprigs of thyme
- 1 bay leaf
- 1/2 tsp. pepper
- 1/4 tsp. chili flakes
For the Asiago Mash
- 4 large potatoes
- 1 stick Heinen’s butter
- 1/3 cup warm milk
- 1/4 cup freshly grated Asiago cheese
- 1/2 tsp. pepper
- Salt, to taste
Instructions
- Add the oil to a Dutch oven and warm over medium heat. Season each short rib with salt and pepper. Brown each side of the short ribs, working in batches if needed. Do not overcrowd the pan.
- Remove the short ribs and set aside. Add the onion to the Dutch oven and cook for 5 minutes.
- Add the celery, carrots, leeks and garlic. Cook for 5 minutes.
- Add the tomato paste and brown sugar. Mix well and cook for 3 minutes. After 3 minutes, add the beer to deglaze the pan. Scrape all of the crispy bits on the bottom of the pan – that’s where the flavor is!
- Add the beef broth, thyme, chili flakes and bay leaf.
- Add the short ribs back into the Dutch oven, ensuring that they are nearly covered by the liquid. Add more beef broth if needed. Bring to a simmer, cover and place into the oven for 2 1/2 hours. Don’t peek!
- After 2 hours, start the potatoes. These can be made at any time while the short ribs are cooking, but I like to have them fresh and piping hot!
- Bring a large pot of salted water to a boil. Peel the potatoes and cut into 1-inch pieces. Add the potatoes to the water and boil for 15 minutes, or until fork tender.
- Drain and add the butter and warm milk. Mash or mix until creamy. Add salt, pepper and grated asiago cheese. Mix well and cover until ready to serve.
- After 2 1/2 hours, remove the short ribs from the oven. The meat should flake off with ease. If they are not tender, return to the oven in 15 minute intervals.
- To serve, place ¾ cup of mashed potatoes on a plate. Mash them down to form a flat circle. Top with a short rib, some of the veggies and a few spoonful’s of the braising liquid. Enjoy!
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