I sometimes get a serious craving for beer-braised short ribs. Marinated overnight and cooked for hours, this recipe takes quite a bit of attention and patience but I promise you, the end result will be well worth it.
Be sure to tune in to CBS's The Early Show tomorrow morning and watch me prepare this dish live.
3 tbsp chili paste
4 lbs short ribs
1/2 cup soy sauce
4 cups beer, such as Brooklyn Lager
1 tsp salt, plus more for seasoning meat
1/2 tbsp sesame oil
3 tbsp olive oil
2 red onions, sliced
4 garliccloves, chopped
1 3-inch piece of ginger, chopped
3 bay leaves
4 cups chicken stock
1/2 cup mirin
2 tbsp ketjap manis
1 tbsp honey
2 scallions, chopped
1 tbsp unsalted butter
1. Smear the chili paste over the short ribs. Arrange the ribs in a single layer in a baking dish. Mix together 1/4 cup of the soy sauce and 1/2 cup of the beer and pour over the ribs. Turn to coat. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat oven to 300°F. Remove the ribs from the baking dish and pat dry. Season ribs with salt. Heat the sesame oil and olive oil in a large Dutch oven over medium-high heat. Working in batches, add the ribs and brown on all sides. Remove to a separate dish. Add the onion, garlic, ginger and bay leaves and saute until onions are translucent, about 5 minutes. Add the ribs back into the pot and pour in 3 cups of the beer, the remaining soy sauce, the chicken stock and the mirin. Bring to a simmer, cover and place in the oven. Cook until meat is tender and falling off the bone, about 3 hours. Remove from heat and let cool slightly.
3. Remove the ribs from the pot. Skim fat off the top and reserve 2 cups of the liquid. In a small saucepan combine the reserved cooking liquid, 1 teaspoon salt, ketjap manis, honey and the remaining 1/2 cup of beer. Bring to a boil. Stir in the scallions and butter and serve over the short ribs.