SHORT RIBS ARE A GREAT WINTER DISH, RICH, FLAVORFUL, AND CHEAP. YOU COMMONLY FIND THEM BONE IN, CUT INTO INDIVIDUAL SERVING PIECES, BUT THEY OFTEN FALL APART IN THE LONG, SLOW BRAISE THEY REQUIRE. RECENTLY, MY BUTCHER WAS SELLING THEM AS BONED SLABS, SO I COOKED THEM WHOLE, AS I WOULD A BRISKET. ANY BRAISING LIQUID WILL DO — RED WINE, STOCK, WATER, BUT FOR THIS RECIPE I USED NEGRO MODELO. BEER’S BITTER EDGE IS A NICE BALANCE TO THE SWEET RICHNESS OF THE BEEF. AS WITH ALL BRAISED DISHES, SHORT RIBS TASTE BETTER THE NEXT DAY.
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