We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com.
Short ribs just might be my favorite cut of beef. I only really started cooking them about a year ago and I honestly don’t know why I waited so long! Short ribs tend to be another intimidating cut of meat but they are very hands off and love to be left alone during the cooking process. Add a little Michigan craft beer as your braising liquid and this is the ultimate Michigan made meal. These short ribs are first browned off to caramelize the outside of the meat and slowly braised in the oven to make them incredibly tender. I like serving my short ribs over sautéed greens to help lighten the dish up. A little addition of lemon juice to the greens also goes a long way to help cut the richness of the short ribs. Enjoy this recipe with your favorite Michigan brewed beer!
1 package of Schaendorf short ribs
2 tablespoons vegetable oil
½ teaspoon kosher salt, additional to taste
¼ teaspoon black pepper, additional to taste
1 leek, white and green base, thinly sliced
1 onion, diced
4 garlic cloves, cut in half
1 tablespoon tomato paste
½ teaspoon dried thyme
2 bay leaves
12 ounces dark beer (preferably a stout, porter, or scotch ale…and preferably Michigan made)
6-8 ounces of beef stock
optional: scallions to garnish
Preparation (Servings: 6-8):
1) Preheat oven to 375 degrees and gather all equipment and ingredients needed.
2) Over medium-high heat, add vegetable oil to a Dutch oven. While the oil is heating up, season short ribs liberally with salt and pepper and then add to Dutch oven. Brown each side of the short ribs to get a nice brown crust on the outside (1-2 minutes per each side).
3) Once all sides have been browned, remove the short ribs from the Dutch oven and set aside. Add sliced leeks, onion, garlic to pan and cook for 3-5 minutes, scraping up any brown bits in the bottom of the pan. Add tomato paste, thyme, and bay leaves and cook an additional 1-2 minutes. Return the short ribs to the pan, add beer and just enough beef stock to cover the short ribs.
4) Bake covered for 1 hour and 45 minutes to 2 hours. Meat should be tender and pulling away from the bone. Let cool in Dutch oven for 10 minutes before serving.