Beer-Braised Short Ribs (Carbonnade Flamande)

Belgian beer

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer provides similar flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

Preheat the oven to 300°F.

Set a large skillet or Dutch oven over high heat and add 1 tablespoon of oil (grapeseed, safflower, or canola are recommended).

Dry the short ribs thoroughly on paper towels to prevent sticking and ensure browning.

Sprinkle the short ribs with salt and black pepper on all sides, being stingy with the salt as the meat shrinks during cooking.

Once the oil is shimmering, place the short ribs in the pan meat side down and cook without disturbing until browned.

Once browned on all sides, set the ribs bone side down and add lots of sliced yellow onions, sprinkling with a bit of salt.

Add two cups of Belgian-style ale and two cups of chicken or beef stock, ensuring the liquid comes halfway up the short ribs.

Bring the liquid to a simmer, cover the pan, and place it in the preheated oven.

Start checking for doneness after 3 hours, but it may take up to 4 hours; the ribs are done when they can be pulled apart with a fork.

Once done, cool the short ribs in their liquid until lukewarm to help them reabsorb moisture.

Remove the bones and trim any connective tissue from the short ribs, collecting the meat in a container.

Strain the braising liquid through a colander, discarding the bay leaves and returning the onions to the pan.

Set the pan over high heat and cook the onions, stirring occasionally, until they become jammy, about 5-10 minutes.

Tilt the pan to let the fat drain for a couple of minutes, then spread the onions over the short ribs and refrigerate overnight.

After chilling, degrease the sauce if freezing, then pour it into a 10-inch skillet and bring to a boil over high heat, tasting for salt.

Add the short ribs back to the sauce and scrape off any solidified fat from the meat to avoid greasiness.

Cover the pan and cook on low heat for about 10 minutes until the short ribs feel soft and warm inside.

Add a drizzle of pomegranate molasses or a splash of vinegar for acidity to the sauce.

Spread a small dollop of Dijon mustard on top of the meat and place it under the broiler for a few minutes until the mustard gets brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary