Beer Braised Beef Short Ribs

Simple to make – and simply delicious – a nice piece of beef, roasted with beer until it falls apart! The pestata of almonds and porcini does double duty here, adding a rich earthiness to the sauce and helping to thicken it without flour. As much as I enjoy Italian wine with my meals, since this recipe contains beer, here I would accompany it with one of the very tasty artisanal beers coming out of Italy. #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack

You can find the full recipe here – https://lidiasitaly.com/recipes/beer-braised-beef-short-ribs/

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a nice piece of meat roasted with beer
in the oven until it falls apart how
delicious is that and today I’m going to
show you how to make it and it’s rather
simple so you get a nice piece of top
roast or the shoulder roast not an
expensive piece of meat so let’s season
it little salt on all
sides that’s good I have a big wide
thick
pan that is great for raisin that is
great in the oven get the
oil you want this kind of a pan because
it transmits heat evenly so even though
it’s staying there in the oven 3 hours
it won’t burn from underneath and not
cook evenly so get yourself a good pan
now let’s flour it lightly on all
sides Shake any excess flour off and you
want to give it some color on all of the
sides while that Browns because we have
to do it on all side we have some time
let’s make a pist that’s going to be
kind of the base of the sauce in a pist
p is usually bacon and onion
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I want it really a paste so that when we
put it in there it’ll disintegrate in
the
sauce
so let me see yes seems to be done here
let’s check on the meat you know when
you have a big piece of meat yeah the
tongues are good but a nice sharp pork
will always do and help you it’s a big
piece of meat
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it’s a big piece of meat you got to give
it some world so this is a good job you
get your husband there the big guy tell
him to flip this over and get a brown at
all side oh you can do it we can do it
absolutely this side
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me okay all the sides are brown now so
let’s get it
out
okay and we’ll put the P that right in
there and we’ll let the uh bacon sort of
render a little bit get flavorful you
know stay close and mix it because
everything is cut in such a past that it
can
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stick the bacon that I had had just a
hinge of smoke in it and it it’s coming
out and it’s going to be really
delicious not too much you don’t want it
smokey smokey at least I don’t I like it
just a little bit
of
smokiness okay so let’s put the meat
back in
and let’s flavor it now let’s put some
time you can put the whole sprigs in
there because then you can pass the
sauce through a seeve
pepper little black
pepper a little bit more salt
here and when I feel it’s kind of really
the Pata has dried beer now you can
drink beer but certainly you can cook
with it now the beer that you use you
know uh you can use uh malts uh alses
whatever you like as far as flavor but
if they’re intense and they have that
real bitterness that will remain so keep
in mind that when you choose your beer
for this I think I’m going to put a
little bit of peperon
Chino let me flip it over
and here I have some stock good stock
you know this we will bake it in the
oven for 3 hours and so you need a
substantial amount of liquid to cook it
and to make the sauce ultimately so you
put enough liquid in stock to just about
come more than half of the meat and you
get it
boiling you preheat an oven at
375 and this will cook for three
hours the first hour and a half it’s
covered with the lid and the last hour
and a half you take the lid off continue
basting it until it is fork
tender I love the technique of brazin
it’s a technique that requires times you
know a secondary cut of meat cooking for
an extended period of time with
flavorings with herbs with spices smells
up the house it was delicious uh it’s an
an
anticipatory dish people are waiting for
it to be finished and to enjoy
it the roast is done I’m uh on the stove
boiling it so reducing the sauce but I
think everything is just all set so here
is nice piece of meat okay
okay and we let it rest a little bit
like this and the meat is going to
retain its heat for a while so just
let’s Let It
rest let me strain the
sauce
okay so let me
just press all the goodies through
so you collect as much salad and you see
it’s coming out right
here okay let’s bring it back to
boil and if you want it denser you just
boil it down more and make it more
intense I kind of like a flavorful but a
looser
sauce the last minute we’re going to add
some mustard to the sauce but I want to
do it the last minute I want the
freshness of the mustard to come
out in the sauce so let’s bring it back
to a boil so I’m looking at this piece
of meat and how am I going to cut
it and let me
just as you can see it is falling off
the
fork let me taste
it it’s good I’m ready to put in the
mustard and whisk it well in
there and I think I’m going
to do a little tasting here
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just like
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that that looks good and you know it’s
mustardy and there’s a little bit of the
bitterness of the of the beer in there
and certainly you know you could make a
big platter slice it or a little sauce
just like that and then put the rest of
the sauce on the side and let everybody
help themselves so I think it’s time for
me to to taste and this asks for a big
wine uh this is our Merlo peernet re
fosco and it really is complex so let me
get into here and taste
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nice complexity you know my my kind of
lips are sticking together you know that
feeling of goodness um the meat is
perfectly tender fork tender and the
complexity of the sauce really good and
simple did you see how simple it was
so I’m going to continue cutting because
I’m going to invite you and you know
what I always
to
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