Best Beer Braised Ribs With Clams Recipes

EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY

Steps:

• Preheat your oven to 275 F.
• Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
• Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
• Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
• Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
• Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
• When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
• Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
• Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
• If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
• Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.

BARBECUED RIBS WITH BEER

Steps:

• Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

HONEY-BEER BRAISED RIBS

Steps:

• Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

BEER-BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
• Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
• Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

BEER-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
• In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
• TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
• The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.

BEER RIBS

Steps:

• Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
• Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
• Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
• Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.

BEER-BRAISED BABY BACK RIBS

Steps:

• Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
• Prepare a charcoal grill.
• Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
• Preheat the oven to 300 degrees F.
• Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
• Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
• Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
• To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
• Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
• Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.