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Beer-Braised Short Ribs

From

December/January 2006

Beer-Braised Short Ribs

We wanted to develop a recipe to coax out the best of Beer-Braised Short Ribs, and the slow cooker was the perfect answer to the demands of short ribs. Before braising the ribs in a dark, sweet beer, we fully browned them in a skillet for the deepest flavor and best color. Prunes and soy sauce lent mysterious depth and deep flavor to the stew. When time allowed, we prepared the Beer-Braised Short Ribs ahead of time and refrigerated ribs and sauce separately to make it easy to remove the fat.

Serves 4 to 6

The only way to remove fat from the braising liquid is to prepare this recipe a day or two before you want to serve it. Luckily, the short ribs actually taste better if cooked in advance and then reheated in the defatted braising liquid.

Ingredients

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