Ale-Braised Mustard-Glazed Short Ribs with French Fries

Name: Ale-Braised Mustard-Glazed Short Ribs with French Fries
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 4
Cuisine: American
Ingredients: 237 milliliters belgian style ale; 2 bay leaves; 237 milliliters beef stock; 1 teaspoons whole black peppercorns; 3 Tbsps dijon mustard; 3 Tbsps honey; 237 milliliters shitake mushrooms, roughly chopped; 3 larges potatoes; 3 Tbsps salt, plus more as needed; 1 kilograms short ribs, cut into 3-inch pieces

The recipe Ale-Braised Mustard-Glazed Short Ribs with French Fries could satisfy your American craving in about 6 hours. This recipe serves 4. One portion of this dish contains roughly 37g of protein, 76g of fat, and a total of 983 calories. Head to the store and pick up shitake mushrooms, bay leaves, peppercorns, and a few other things to make it today. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Trim most of the fat from the short ribs, but leave enough of the silverskin to keep the meat attached to the bone.

Ingredients you will need

Beef Short Ribs

Bone

Meat

Sprinkle all over with 3 tablespoons of salt. Cover and loosely refrigerate for two days.Peel the potatoes and cut them into French fry size and shape of your liking.

Ingredients you will need

Potato

Salt

Add the cut potatoes to a large bowl and cover with water to soak. Cover the bowl and refrigerate until ready to cook.Prepare the short ribs: Warm the oil in a medium-sized heavy bottomed Dutch oven set over medium heat. Wipe the pieces of meat dry. Brown the short ribs, about 4 minutes per side.

Ingredients you will need

Beef Short Ribs

Potato

Water

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Bowl

Remove the short ribs to a paper towel lined tray.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Paper Towels

Pour off all but about 2 tablespoons of the fat.

Add the onions, bay, peppercorns, and mushrooms. Cook the mixture, stirring often until the onions begin to color, about 6 minutes. Lower the heat and return the short ribs, bone side down, to the pan.

Ingredients you will need

Peppercorns

Beef Short Ribs

Mushrooms

Onion

Bone

Equipment you will use

Frying Pan

Add the stock and ale to the pan. Bring to a simmer, cover and cook until fork-tender, about 2 hours. Check the cooking often, turning each piece of meat each time. When the meat is done, uncover, and let it cool completely. Use a spoon to scoop off the fat as it rises to the surface or alternately, cover the pan and refrigerate over night. removing the congealed fat the next day.Just before serving turn on the broiler.

Ingredients you will need

Stock

Meat

Ale

Equipment you will use

Broiler

Frying Pan

Remove the potatoes from the water and dry them thoroughly. Prepare the deep fryer by filling with peanut oil to the appropriate level.

Ingredients you will need

Peanut Oil

Potato

Water

Equipment you will use

Deep Fryer

Heat the oil to 350 degrees F. Blanch the potatoes about 4 minutes then remove them from the oil and set them on a paper towel lined tray to drain. Bring the temperature of the oil up to 375 degrees.Gently reheat the shortribs in their broth. Simmer to thicken the broth somewhat and concentrate the flavor while you finish the French fries.

Ingredients you will need

French Fries

Beef Short Ribs

Potato

Broth

Cooking Oil

Equipment you will use

Paper Towels

Add the blanched potatoes to the heated oil and fry several minutes until golden brown and to your liking.

Ingredients you will need

Potato

Cooking Oil

Remove from oil and drain on a paper towel lined tray. Salt as needed. When ready to serve remove each short rib to an ovenproof tray.

Ingredients you will need

Salt

Cooking Oil

Equipment you will use

Paper Towels

Mix together the mustard and honey, then brush the tops of the meat with the mixture. Set the tray under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the short ribs, about 5 minutes.

Ingredients you will need

Beef Short Ribs

Mustard

Glaze

Honey

Meat

Equipment you will use

Broiler

Serve the short ribs mustard side up, over a pile of the French fries. Spoon the reheated sauce over the top making sure to include some of the mushrooms and onions.

Ingredients you will need

French Fries

Beef Short Ribs

Mushrooms

Mustard

Onion

Sauce

Equipment

Ingredients

Servings:

237milliliters

belgian style ale 2

bay leaves 237milliliters

beef stock 1teaspoons

whole black peppercorns 3Tbsps

dijon mustard 3Tbsps

honey 237milliliters

shitake mushrooms, roughly chopped 3larges

potatoes 3Tbsps

salt, plus more as needed 1kilograms

short ribs, cut into 3-inch pieces

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.