Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

Page 247

Cuisine: North American | Course Type: Main Courses

(3 reviews)

Tags: braise pork beer cooking with alcohol honey maple ale braised pork spareribs

Recipe Review

In a word ... Wow ... oh my ... YUMMM.

Ok, that's four words. But this is a great flavor profile and a great dish. And I can say this even though I had some pretty lousy quality short ribs purchased from Whole Foods. If you make these, it is worth a trip to a good butcher who can give you the very best, meatiest short ribs available. That's what I am doing next time. The recipe deserves the best ingredients.

I used Guiness Stout and chicken stock for the braising liquid and it was just great over the meat and mashed potatoes I served this with. But what puts this over the top is the final step -- brushing the ribs with a maple-rosemary-horeradish glaze and putting under the broiler for 3-4 minutes.

And again, a big high five to Molly Stevens for the clarity and precision of her recipes. A novice can succeed with her recipes and an experienced cook may find that Molly Stevens can teach an old dog new tricks.

Side Salad -- mesclun, sectioned tangelo, shaved fennel, chopped Marcona almonds with a sherry vinegar/tangelo juice/honey/mustard/grapeseed oil vinaigrette.

(3) useful  

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