IPA Braised Short Ribs

SRText

Disclaimer: Vegetarians, please check back on Wednesday.

A little something about me, I’m not much of a red meat eater. Cravings for a burger, whether at a pub or hot off the grill, is seldom, and a longing for steak is ever more rare (no pun intended). However, for whatever reason, when I read a menu item with “braised” in the description my decision is made.

If you’re unfamiliar with the braising technique, it simply means to sear at a high temperature, and then finish cooking at a much lower one; ultimately, creating a moisture and flavor seal.

Last week, we wanted a taste of summer without making the effort to dust off the barbecue. Instead, Z babied several pieces of short-ribs for about three hours. Using our [purchased for this meal] cast-iron skillet, the short-ribs were braised in a combination of the Goose Island IPA and Samuel Smith‘s cherry fruit beer for a slight sweetness.

SR1

“This is no other technique that asks so little yet gives so much back [than braising].”

SR2

 Z’s advice: “Definitely leave the bone on. You’ll know it’s ready when the meat is melting off.”

SR4

Topped with home-pickled vegetables, the sandwich was paired with none only than the Goose Island IPA; a slightly fruity English IPA with a notable hoppy finish. It’s balanced body and lower alcohol content (5.9%) makes it a good choice for summer drinking.

SR5

Happy Memorial Day!

Share your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s