We Cook! Mill’s Tavern’s Summer Ale Braised Black Angus Short Ribs

Summer Ale Braised Black Angus Short Ribs (Serves 4):

Experience the taste of summer with Mill’s Tavern’s Summer Ale Braised Black Angus Short Ribs, complemented by a refreshing corn succotash and tangy beer barbeque sauce. This seasonal dish is perfect for family dinner on the deck!

INGREDIENTS:

For the Short Ribs:

• 4 lbs. Black Angus short ribs
• Salt and pepper to taste
• 2 tbsp. olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bottle (12 oz.) summer ale
• 2 cups beef broth
• 2 tbsp. tomato paste
• 2 tbsp. Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves

For the Corn Succotash:

• 4 ears of corn, kernels removed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup lima beans (fresh or frozen)
• 2 tbsp. olive oil
• 2 tbsp. butter
• Salt and pepper to taste
• 2 tbsp. fresh basil, chopped
  

For the Beer Barbeque Sauce:

• 1 cup ketchup
• 1/2 cup summer ale
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp. molasses
• 2 tbsp. Worcestershire sauce
• 1 tbsp. Dijon mustard
• 1 tsp. smoked paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Salt and pepper to taste

INSTRUCTIONS:

For the Short Ribs:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, then remove them and set aside.
4. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
5. Stir in the tomato paste and cook for another 2 minutes.
6. Pour in the summer ale, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
7. Return the short ribs to the pot and add the thyme and bay leaves.
8. Bring the liquid to a simmer, then cover the pot and transfer it to the oven.
9. Braise in the oven for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
10. Remove the short ribs from the pot and cover them with foil to keep warm. Strain the braising liquid and return it to the pot, simmering over medium heat until reduced and slightly thickened.
    

For the Corn Succotash:

1. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the bell peppers and cook for another 3-4 minutes.
4. Stir in the corn kernels and lima beans, cooking for about 5 minutes until tender.
5. Add the cherry tomatoes and cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
7. Remove from heat and stir in the fresh basil.
   

For the Beer Barbeque Sauce:

1. In a medium saucepan, combine all the ingredients.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce the heat to low and let the sauce simmer for 20-30 minutes, or until thickened to your liking.
4. Adjust seasoning with salt and pepper as needed.

Plating:

1. Place a generous portion of the corn succotash on each plate.
2. Top with a couple of the braised short ribs.
3. Drizzle the reduced braising liquid over the short ribs.
4. Serve with the beer BBQ sauce on the side or drizzled over the ribs.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.