Belgian Dubbel-braised Short Ribs

Serves: 4

1 lb short ribs 12 oz bottle Westmalle Dubbel 2 sprigs thyme, chopped 1 whole bay leaf 2 garlic cloves, diced Salt and pepper to taste Mirepoix (2 carrots, 1 leek, 1 onion—chopped

in ¼" dice—and ½ cup diced garlic) 1 Tbs olive oil Two 12 oz bottles Westmalle Dubbel 2 cup beef stock Marinate the ribs overnight in one bottle of beer and the thyme, bay leaf, and 2 garlic cloves, covered in a large bowl or pot.

Remove the ribs from the marinade, pour the marinade into a saucepan, and reduce the marinade to ½ cup over medium heat. Set aside.

Dry the ribs, then season them liberally with salt and pepper.

Sear the short ribs in a Dutch oven over medium-high heat, being very careful not to burn the ribs or scorch the pan. When the ribs are browned on both sides, remove them. Cook the ribs in batches to avoid overcrowding in the pan, usually 2–3 batches total.

Once all of the ribs are seared, add the chopped mirepoix to the pan with the olive oil. You want to brown the vegetables until they are dark golden brown. Using medium heat, this should take about 10 minutes.

Add the other two bottles of Westmalle Dubbel to the pan and scrape the bottom of the pan with a wooden spoon to get all of the great flavor that was stuck on. Once the beer is simmering, add the reserved marinade and the beef stock and bring back to a simmer.

Add the short ribs to the Dutch oven, cover with a lid, and place into a 300°F (149°C) oven for 4–6 hours. You can also put this mixture into a slow cooker and cook on low for the same amount of time.

Once the short ribs are tender, remove them from the liquid and allow them to cool on a plate or serving platter to collect all the juices that release.

At this point you have two options for the sauce: Puree the whole pot with a food processor or immersion blender and make an excellent gravy or remove the vegetables by straining in colander and reduce the braising liquid by half to create a sticky glaze.

Beer Sensory Notes:

The best beer for this recipe is a classic Belgian dubbel, such as Westmalle Dubbel, Rochefort 6, St. Bernardus Prior 8, Ommegang Abbey, or Chimay Red. All of those will display similar characteristics of a beautiful, large tan head and a brown to reddish color with full effervescence. You’ll smell notes of caramel, toffee, and maybe a touch of banana or chocolate. The taste will be rich and full of caramel and dark fruits, as if this beer were made for dessert or a very rich dish such as braised short ribs. There will be minimal to medium hops notes, usually just for balance, and the hops won’t overpower the beer. The finish should be quick and dry, with a touch of lingering sweetness that isn’t cloying. To enjoy, pour gently into a tulip glass with about 1" of head.

What the Beer Does for the Dish:

Most braised short-rib dishes rely on a stock to make the braising liquid. Using beer in this particular dish adds a level of richness to the already rich short ribs. Instead of tasting significant umami (rich steak/ beef) flavors alone, you’ll get a bit more sweetness from the dark fruit and caramel notes that will complement the ribs. The high levels of carbonation and mild hops bitterness will provide a contrast to the rich, fatty short ribs, which helps clear the palate just a bit for the next bite. If the braising liquid is made into a gravy, it will be a bit darker and more robust than just with stock, and if made into a sauce, it will be richer and have more depth of flavor than just stock alone. You’ll get just a touch of dark-fruit flavor either way you choose.