I think I need to change my favorite phrase. It is now "Everything tastes better with bacon...and beer." Seriously. These ribs were amazing. They have this flavor that is indescribable. And for the chile-averse, they're not spicy. Highly recommended for that cold evening when all you want is some really tender, flavorful beef. And beer.
Rahrzehnt Beer Braised Short Ribs
Adapted from Fritz Rahr of Rahr and Sons Brewing and Chef Terry Chandler from Fred's Texas Café, Ft. Worth, TX
2 tablespoons ground guajillo chile powder
½ teaspoon ground cumin
1 tablespoon granulated garlic
1 tablespoon coarse ground black pepper
4 pounds beef short ribs
Kosher or sea salt
4 tablespoons canola oil
1 (22-ounce) bottle Rahrzehnt Imperial Chocolate Milk Stout
2 sprigs fresh thyme
1 bay leaf
2 cups heavy cream, reduced by half
In a small bowl, combine the chile powder, cumin, granulated garlic, and black pepper. Dust the ribs with half of the chile powder mixture and salt liberally.
In a Dutch oven, heat oil until shimmering. Quickly sear the ribs on all sides in batches. When the ribs are seared, set them aside in a bowl, and pour off any extra oil. Pour in the beer, the remaining chile powder mix, the sprigs of thyme, and bay leaf. Scrape the bottom of the pot to get up the browned bits. Return the ribs to the pot, cover, and simmer for about 2 hours and 45 minutes, or until the meat is tender and pulls away slightly from the bone.
Remove the ribs from the liquid, then skim the fat from the liquid. Stir the heavy cream into the liquid and bring back to a slow boil. Cook until the mixture thickens slightly. Salt to taste, then pour the gravy over the ribs and serve.
Makes 4 servings
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