Beer Braised BBQ Beef Short Ribs
Black Butte Porter is….So. Good.
No, really. Black Butte Porter is freaking delicious. When I first started drinking beer, I usually preferred a creamy, heavy porter or stout—specifically Black Butte Porters. Before long though, I wasn’t interested in the empty calories or the heavy feeling that came afterwards. That being said, while cooking I took a swig and I paused for a long time. I had forgotten how good they taste, and I couldn’t wait to braise the short ribs with it.
What is Braising?
Braising, although it sounds fancy, is quite simple. It is a cooking method that uses moist and dry heats. Ugh, I know I used the word moist, but it’s really one of the only ways to describe the process. Braising is typically when the food (in our case, beef short ribs) is first seared at a high temperature, then cooked in a covered pot at a lower temperature while sitting in some amount of liquid.
We chose to braise the short ribs with Black Butte Porter because Friday was International Beer Day, and instead of celebrating it with a drink recipe, we decided to do a BBQ recipe. We almost celebrated it by attending the Oregon Brew Festival, but sadly we didn’t make it this year. We heard some fun stories from friends who did attend, as well as the fact that Sours are on the rise at OBF. Good news for me, I LOVE Sours.
You may be wondering why we didn’t go with the ever popular Beer Can Chicken recipe; we considered it, but for me the jury is still out on whether the beer actually helps flavor the chicken. According to “Barbecue Whisperer” Meathead Goldwyn, the Beer Can method does not hold up. What DOES hold up is the Beer BRINED chicken method which is on my list to try next.
Before I digress on to my cooking bucket list. Let’s get back to recipe at hand: Beer Braised BBQ Beef Short Ribs. What a tongue twister! It’s good, guys. It has a bit of cook time but it’s such an easy recipe. It’s sure to impress people, especially when you use words like braise and sear. Also, I use any excuse to cook in a Dutch oven. Makes me feel so rustic!
As far as the beer flavor goes, you could definitely smell the beer while the ribs are cooking, however, it wasn’t at all overpowering in the dish itself. I doubled the amount of meat in the initial recipe; if I do the same amount next time, I’ll simmer the meat a while longer to get it a little more tender. Although it might not be the true braising method, I’ll also stir the meat so all the pieces get a chance to braise in the liquid. The meat finishes off in the grill, which adds a nice crispiness to the meat!
Beer Braised BBQ Beef Short Ribs
Makes enough for 6
- beef short ribs, about 6-8 pounds
- 1 cup of Deschutes Brewery Black Butte Porter
- 1 cup water
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Cut ribs into individual ribs. Heat oil in Dutch oven and season ribs with salt and pepper. Place into pot and sear meat about 1-2 minutes on all sides. Add water and beer, bring to a boil, then reduce heat; allow to simmer on low for at least 1 hour. Make sure to add more water if necessary. Stir the meat occasional to allow each piece to cook in the liquid.
Preheat grill for medium heat. Take ribs out of Dutch oven and place on grill rack. Grill covered for 15 minutes, basting with liquid from the Dutch oven if you’d like. Remove from heat and serve immediately.
We topped it with parsley and Sweet Baby Rae’s.
What are your beer inspired recipes?
How did you celebrate International Beer Day?
We’d love to know,
so please tell us in the comments below!