- Prep
- 30 min
- Cook
- 180 min
- Total time
- 210 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 880 kcal
Quick summary
“This hearty mountain dish features beef short ribs patiently braised in the oven for three hours with stout beer, fresh herbs, and aromatic broth, served over creamy parmesan polenta and roasted vegetables. A deep preparation, with meats that fall off the bone with a fork.”
What you need to know
- A selagem inicial em fogo alto carameliza a superfície bovina selando os sucos naturais na panela de ferro fundido
- O cozimento brando de 3 horas em cerveja stout decompõe o colágeno denso transformando o molho em um néctar aveludado
- A polenta cremosa cozida com leite integral e queijo parmesão ancora a untuosidade da carne
Ingredients
Main
- kg (approximately 4-6 pieces) Beef short ribs
- Sea salt
- Freshly ground black pepper
- tablespoons Extra virgin olive oil
- unidade, picada Large onion
- units, chopped Cenouras médias
- units, chopped Celery stalks
- cloves, minced Garlic
- tablespoons Tomato paste
- tablespoons All-purpose flour
- ml Stout (dark beer)
- ml Beef broth
- ramos Fresh thyme
- units Bay leaf
- ml (for the polenta) Vegetable broth or water
- ml (for the polenta) Whole milk
- cup (160g) Instant or medium polenta
- tablespoons (for the polenta) Unsalted butter
- cup (for the polenta) Queijo Parmesão ralado
- g, halved Small potatoes (baby potatoes)
- g, whole or in large pieces Baby or medium carrots
- g, in large pieces Parsnips
- tablespoons (for the vegetables) Olive oil
- sprigs (for the vegetables) Alecrim fresco
Instructions
Principal
- Prepare the Ribs: Dry the ribs well with paper towels and season generously with salt and freshly ground black pepper. Pré-aqueça o forno a 160°C.
- Sear the Meat: Heat the olive oil in a large, heavy pot (that can go in the oven), such as a cast-iron pot. Sear the ribs on all sides until nicely browned. This should take 3 to 5 minutes per side. Remove the ribs from the pan and set aside.
- Saute the Aromatics: In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until soft and slightly golden. Add the minced garlic and tomato paste, cooking for 1 more minute, stirring constantly.
- Build the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring to form a light roux. Pour the stout, scraping the bottom of the pot to loosen the caramelized bits. Let it boil for 2 minutes to evaporate some of the alcohol.
- Slow Braise: Add the beef broth, thyme sprigs, and bay leaves. Bring the sauce to a boil. Return the ribs to the pot, making sure they are partially submerged. If necessary, add more broth. Cover the pan with a tight-fitting lid and transfer to the oven.
- Cook: Braise for 2 hours and 30 minutes to 3 hours, or until the meat is extremely tender and falls apart easily with a fork. Turn the ribs halfway through the time to ensure even cooking.
- Prepare the Polenta: About 30 minutes before the ribs are ready, start the polenta. In a medium saucepan, bring the vegetable broth (or water) and milk to a boil. Season with salt. Add the polenta slowly, stirring constantly with a whisk to avoid lumps. Lower the heat to the minimum and cook, stirring frequently, for 15-20 minutes (or according to package instructions) until the polenta thickens and becomes creamy. Turn off the heat, incorporate the butter and the grated parmesan. Adjust the salt and pepper.
- Roast the Vegetables: While the polenta cooks, in a baking sheet, mix the potatoes, carrots, and parsnips with olive oil, rosemary, salt, and pepper. Bake in the oven along with the ribs for the last 25-30 minutes, or until tender and slightly caramelized. If you prefer, bake in a separate oven at 200°C.
- Finish and Serve: Remove the ribs from the oven. Carefully remove the ribs from the pot and strain the sauce through a fine sieve to remove the vegetables and seasonings. Discard the solids. Return the strained sauce to the pan and, if desired, reduce over medium heat until it reaches the desired consistency. Serve the braised ribs with the creamy polenta and roasted vegetables, drizzled with the rich sauce.
Chef's tips
- Seque muito bem as costelas com papel-toalha antes de colocar no azeite fumegante para selar intensamente sem juntar água
- Raspe com vigor todos os resíduos dourados do fundo da panela ao despejar o stout para incorporar as notas tostadas
- Deixe a carne descansar por 10 minutos após sair do forno e retire o excesso de gordura superficial do molho
Variations
- Adicione 2 colheres de sopa de melaço de cana ou açúcar mascavo ao molho para criar uma nota adocicada de churrasco de inverno
- Incorpore cogumelos frescos fatiados ao braseado na última hora de cozimento para enriquecer com umami terroso
- Desfie as sobras da costela braseada para rechear massas caseiras como raviólis ou sanduíches rústicos
Substitutions
- A cerveja escura tipo stout pode ser substituída por cerveja porter, cerveja preta tradicional ou vinho tinto seco encorpado
- As costelas curtas de boi (short ribs) podem ser substituídas por ossobuco bovino de qualidade ou acém em cubos grandes
- A polenta de milho pode ser substituída por purê rústico de batatas com alho assado ou mandioca
How to store
Keep the ribs with the sauce in a sealed container in the refrigerator for up to 4 days. The sauce becomes even more gelatinous and aromatic the next day; remove the cold solid fat layer before reheating over low heat.
Can it be frozen?
Freeze the cooked ribs with the sauce in an airtight container for up to 90 days in the freezer. To serve, thaw slowly in the refrigerator for 24 hours and reheat in a covered pot over low heat until simmering.
What to serve with
It accompanies the creamy polenta from the recipe, butter-roasted root vegetables, and thick-crusted rustic bread slices exemplarily. To pair as a drink, serve with a glass of the stout beer itself or Syrah wine.
Frequently asked questions
What are short ribs?
These are special cuts from the front of the beef ribs, rich in collagen marbling, ideal for long cooking.
How to make polenta completely smooth and without lumps?
Pour the cornmeal in a constant stream over the boiling liquids while stirring quickly with a wire whisk.
Does the taste of stout beer get bitter in the sauce?
No, the 3-hour reduction evaporates the alcohol and softens the hop bitterness, leaving aromatic notes of coffee, cocoa, and roasted malt.
Can I make the braise in a pressure cooker?
Yes, brown the meat and vegetables, add the stout and broth, cover, and cook for 50 to 60 minutes after reaching pressure on low heat.
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