A few years ago my wife and I spent a lovely weekend at Noah’s Inn in Neustadt, Ontario. Neustadt is one of those great little towns in the heart of beef country (also known as Grey County) that was settled by Germans. Thirsty Germans settled this particular village, and they built a brewery here around 150 years ago. The brewery lasted for almost fifty years; it was then turned into a creamery/town hall before laying dormant for the later part of the 20th century. In 1997 Andrew and Val Stimpson reopened the brewery and have been making delicious microbrews ever since.
One of my favorite beers they make (it was served at my wedding), is their dark beer, the Neustadt 10w30. It is an English style brown ale that isn’t too bitter. It goes great with beef, which is why I use it to cook these short ribs. The braising liquid is then reduced to make a nice glaze for the ribs after they’re reheated on the grill.
Short Ribs Braised and Glazed with Dark Beer
4 short ribs, English cut (lengthwise with the bone), about a pound each
enough flour for dredging
salt and pepper for seasoning
1 cup carrots, chopped
1 cup onions, chopped
1/2 cup celery, chopped
½ cup leeks, chopped
4 cloves garlic, minced
½ bunch thyme
½ bunch rosemary
4 bay leaves
2 tbsp tomato paste
4 tbsp molasses
4 tbsp malt vinegar
2 cans (948 ml) 10w30 beer (or similar dark ale)
2L Sanagan’s beef stock
2 tbsp vegetable/canola oil
Preheat the oven to 325°F.
Heat the oil over a medium heat on the stovetop in a heavy bottom sauce pot, one big enough to fit the ribs.
Liberally season the ribs with the salt and the pepper.
Dredge the ribs in the flour (basically just roll the ribs in the flour and shake off any excess).
Brown each rib one at a time in the hot oil. Cool on a plate until they’re all browned.
You should have dark brown bits on the bottom of the pot. Add the vegetables and garlic and stir, scraping the “fond” from the bottom of the pot. Sweat the aromatics over a medium low heat until softened, about fifteen minutes. Season with more salt and pepper.
Tie your herbs together with kitchen twine and add to the pot.
Add the tomato paste and stir for a few minutes.
Add the molasses, the vinegar, the beer and the stock. Bring to a simmer.
Add the beef ribs back to the pot. The liquid should cover the ribs. If not, add more beef stock or a little water. Cover and put the pot in the oven. Braise for about 2.5 to 3 hours, or until the beef is soft and just coming away from the bone. Cool the ribs at room temperature in the liquid for a few hours.
Preheat your bbq to a medium heat.
Remove the ribs from the liquid. Remove the herb bundle. Strain the liquid through a fine mesh sieve or a colander into a clean pot, using the back of a ladle to press the solids through the strainer. Bring the braising liquid to a boil and reduce. Taste for seasoning. It should be done when it can coat the back of a spoon.
Reheat the ribs on the bbq, rolling them over the grills until they are starting to form a crust. Brush the glaze all over them and continue grilling until the glaze caramelizes on the meat. Remove and serve with the extra glaze on the side.
I would serve these ribs with a soft polenta or creamy mashed potatoes, a nice green salad and of course copious amounts of beer. Delicious!