Thursday, March 18, 2010

Barleywine Braised Short Ribs

It was another rainy day in Southern California.  It's a little known fact that we Angelinos are allergic to rain, and while my Pacific Northwest roots probably would have kept me dry, I thought, "why not stay inside and continue my ongoing quest to cook with beer?"  Today was a new challenge: Barleywine Braised Short Ribs.

I found a recipe that called for using a Barleywine Mustard marinade.  I had a few Barleywines in my fridge, but decided to go with this John Barleycorn from Mad River.

The reason I chose this beer is a lot simpler than you might imagine.  The other two Barleywines I had were Nogne O's, which I wasn't wasting, and North Coast's Old Stock, which at 11% seemed to heavy to cook with.

There's something very important I forgot to tell you.  Don't cross the streams.  It would be bad.

Here's a little before and after for your viewing pleasure.

So after we soaked the ribs in the marinade, we put them in the fridge overnight, and went out to pursue other happy adventures involving beers for drinking, not for cooking.

The next morning, they were breaded with flour, quickly fried, and then placed in the slow cooker for about 8 hours.  

A parsnip, potatoes, and carrots were prepared for the sauce.

Here are the short ribs after cooking, the sauce from it was used to cook the vegetables.

And then we brought it all back together before plating.

And here it is.

Served over rice, with a side of sauteed swiss chard and beet greens, and topped off with crusty bread and goat cheese. There's a sprig of parsley there too.  
And of course this is what it tends to look like afterwards.  Here's the recipe that I found off ratebeer:

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