BEER-BRAISED BEEF SHORT RIBS
PG tested
This is one of Lidia Bastianich’s favorite recipes in her new cookbook, “Lidia’s a Pot, a Pan, and a Bowl.” It combines beef short ribs, carrots and potatoes in a rich beer broth thickened with a pestata of almonds and dried porcini mushrooms — the perfect dish for a chilly fall evening.
I couldn’t find short ribs at my local market, so I took the advice in the recipe headnotes and substituted big chunks of beef chuck and cut the initial cooking time by about half.
Served with crusty bread and a green salad, this makes a hearty lunch or simple supper.
¼ cup dried porcini mushrooms
1 cup slivered almonds, toasted
3 tablespoons extra-virgin olive oil
4 pounds bone-in beef short ribs
Kosher salt
Freshly ground black pepper
3 large carrots, cut into 1inch chunks
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme leaves
2 fresh bay leaves 12 ounces dark ale
6 cups chicken stock, homemade or low-sodium store-bought, divided
3 medium onions, peeled and cut into 1-inch chunks
1 pound small red potatoes, halved
2 tablespoons chopped fresh Italian parsley
Combine porcini and almonds in the work bowl of a mini-food processor. Pulse to make an almost smooth pestata.
Heat olive oil in a large Dutch oven over medium heat. Season short ribs with 1 teaspoon salt and several grinds of pepper. Brown short ribs all over, removing them to a plate as they brown, about 5 minutes per batch.
Add carrots and toss to coat in the oil. Cook carrots until they begin to brown, 2-3 minutes, then make a space in the pan and add the tomato paste there. Cook and toast the tomato paste in that space until it darkens a shade or two, about 1 minute. Add thyme and bay leaves, and stir to combine.
Add pestata and stir to toast lightly, 1-2 minutes. Add beer, bring to a boil and cook until beer is reduced by half. Add back the short ribs and add 4 cups of stock. Adjust the heat so the liquid is simmering, set the lid ajar and simmer until the short ribs are almost tender, 6075 minutes.
Add remaining 2 cups stock, onions and potatoes. Return to a simmer and cook until everything is very tender and the sauce is thick and flavorful, 40- 50 minutes more. Stir in parsley, remove bay leaves and serve.
Serves 6.