By Lisa Mullis of Frenetic Lisa and Arkansas Outside

My family loves braised short ribs and I have a collection of short rib recipes like this one from Better Homes and Gardens. Braising uses a combination of high dry heat searing with a long moist cook. Many people use slow cookers for braising and recipes like this one have been adapted for the ease of using a slow cooker but if I’m going to be home I prefer to use my 3 qt. Lodge Enamel Dutch Oven.

I’ve used enough braised rib recipes that I have a pretty good idea of ingredient combinations that I like. I discovered a bottle of Samuel Adams Harvest Pumpkin Ale in my refrigerator. I remembered that it was a little sweet and thought it would be a perfect beer for braising my ribs so I decided to make up a recipe with ingredients I had on hand. Short ribs are a fatty cut so I used butternut squash and carrots to give the dish a slightly healthier twist while keeping a hearty texture, plus I thought the combination of the pumpkin ale and the butternut would be nice. I scaled the recipe to fit my three member family and my Dutch oven dimensions.

Braised Short Ribs

2014-01-01 17:24:26

Serves 3

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Ingredients

1. 2 lbs beef short ribs
2. 3 cups cubed butternut squash
3. 1 small onion cut into wedges
4. 4 large carrots cut into 2- inch pieces
5. 2 celery stalks, chopped
6. 3 cloves of garlic
7. 8 oz beer (optional)
8. 8 oz beef broth
9. 2 Tablespoons molasses
10. 2 Tablespoons vegetable oil
11. 2 Tablespoons flour
12. Salt, pepper and fresh rosemary sprigs to taste
13. Optional: mashed potatoes or egg noodles

Instructions

1. Heat oven to 300 degrees and heat a frying pan with the vegetable oil for searing.
2. Salt and pepper the ribs to taste and dredge in flour.
3. Sear ribs in vegetable oil over high heat.
4. Place vegetables in the dutch oven and mix.
5. Place the seared ribs on top of the vegetables.
6. Mix the molasses, beer and broth in a small bowl then pour the mixture into the Dutch oven.
7. Bake at 300 for 5 hours.

Notes

1. This recipe could be done in a slow cooker on high heat for 4 to 5 hours or low heat for 7 to 8 hours.
2. Serve over mashed potatoes or noodles.

By Lisa Mullis of Frenetic Lisa and Arkansas Outside

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

My name is Lisa, I love to cook for and eat with my family. I run, lift heavy stuff and cycle to make room for more food. When I’m not looking at tiny things under a microscope at work, I write about my cooking, running, lifting and cycling and my friends who do all those things too at Frenetic Fitness and Arkansas Outside.