honey and beer braised short ribs


2016 brought a flood of vitality, in all of its chaos and glory. there was the feverish experience of working at a small nonprofit, the anguish of november 2016 and the ensuing dread and disbelief. and yet through it all, there persisted the constant hum and bustle of life.

perhaps part of this new perception comes from living in a real city for the first time. to have neighbors across a narrow streets whose windows are so close, i can hear their music and see them read, to be surrounded by the constant reminder that the world is full of others living their lives, the way that their – and i suppose, my – private life is in part put on display, is jarring yet exhilarating.

now a good fourth of the way into 2017, it feels right to return to fort juniper with this recipe, one of my favorites to make in cooler weather. spring has seemed tantalizingly close for months, and yet the weather predicts that this friday will be 48ºF. these braised short ribs make for a leisurely late afternoon project on the weekends. i’ve made it wheat ale, with pilsner, and even with stout. i’ve used butternut and honeynut squash before and have added shallots on occasion. each time, it turns out comfortingly delicious.

makes 4-6 servings

2 tbsp vegetable oil
4 lb bone-in beef short ribs, cut into 3-in pieces (or 2 lb boneless beef short ribs, cut into 3-in pieces)
salt & freshly ground pepper
1 large head garlic
3 medium yellow onions, coarsely chopped
3 carrots, peeled and coarsely chopped
3 sprigs thyme
2 large sprigs parsley + 2 tbsp chopped parsley
1/2 cup honey
1 (12-oz) bottle wheat ale (or beer of your choice)

darra goldstein. fire + ice: classic nordic cooking. new york: ten speed press, 2015.

1 preheat oven to 300ºF. heat oil in 6-qt braising pan over medium heat. rub short ribs with salt and pepper. working in batches, place in short ribs in pan and sear until brown, about 2 minutes on each side. with tongs, transfer the short ribs to a plate and pour off all the fat from the pan.
2 remove outer papery skin from head of garlic and cut ~1/2 in off top to reveal the cloves.
3 return short ribs to pan and nestle hear of garlic among them, cut side up. strew onions and carrots among the meat, and stick the thyme and parsley sprigs in any nooks. (sometimes, I tie the thyme and parsley together so that I can easily remove them before serving.)
4 whisk together honey and beer in a bowl and pour mixture over meat and vegetables (it won’t cover them). cover the pan tightly with lid and bake for 2 hours.
5 raise oven temperature to 400ºF and continue to bake meat until it is very tender and liquid has turned slightly syrupy, about 45-55 minutes more.
6 skim off as much fat as you can. you can serve the ribs right out of the pan or transfer to a deep serving bowl. garnish with minced parsley and serve hot. (to reheat, place stew in oven at 300ºF for about an hour.)
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