Grill-Braised Short Ribs

From Cook's Country | August/September 2010

Why this recipe works:

To cook the ribs and prepare a flavorful sauce for our Grill-Braised Short Ribs at the same time, we started the ribs covered and removed the lid of our aluminum pan halfway through. This allowed the flavors in the sauce to concentrate. Instead of relying on herbs and vegetables to flavor the… read more

To cook the ribs and prepare a flavorful sauce for our Grill-Braised Short Ribs at the same time, we started the ribs covered and removed the lid of our aluminum pan halfway through. This allowed the flavors in the sauce to concentrate. Instead of relying on herbs and vegetables to flavor the dish, we let the ribs do the heavy lifting. Some onions, along with brown sugar, thyme, salt, and pepper, were all it took to complement the meat.

Beefy short ribs were an ideal match for the malty depth of a beer-based braise, but the wrong style of beer resulted in a bitter dish. We found sweet, mellow wheat beer to be the best option.

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Serves 4

We prefer the cheaper and easier-to-find English-style ribs, which contain a single rib bone. Blue Moon and Shock Top are two widely available brands of Belgian-style wheat beers.

Ingredients

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