Beer Braised Spicy Beef Short Ribs
Availability varies by market
Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The classic light sweet flavour of Coors Light with its mild maltiness and fresh fruity notes adds a contrast to the variety of spices in the dish. When pairing it with the dish the clean finish and lively carbonation of the beer cleanses the palate in between bites.
- 4 pc (1 kg) Beef short ribs
- 4 pc (50g) Garlic cloves
- 1 tsp (10g) Dried chillies
- 1 tbsp. (25g) Chinese Five Spice
- 2 pc (30g) Cinnamon stick
- 2-3 (10g) Cardamom pods
- 2 pc (3g) Bay leaves
- 8 pc (3g) Sage leaves
- 2 cups (500 ml) Beef stock
- 1 cup (250 ml) Coors Light
- 2 tsp (10g) Kosher salt
- 1 tsp (5g) Fresh ground black pepper
- Preheat the oven to 350°F.
- Season each side of the short ribs generously with five spice, salt and pepper.
- In a Dutch oven on high heat, on the stove, sear short ribs fat side down first to allow rendering. Do not move for at least 3-4 minutes. Form a nice crust.
- Drain off half of the rendered fat and discard.
- Add garlic, cinnamon, chillies, cardamom, bay leaves, and sage. Cook for 2 minutes.
- Add both the Coors Light and beef stock to the Dutch oven. Cover and cook for 1.5 hours.
- After 1.5 hours take out of the oven and flip the beef. Return to the oven for an additional 1.5 hours.
- Let cool slightly before serving.