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Short Rib

Beer braised Beef Short Rib with mashed potatoes, root vegetables – Anthony Salemme

By Anthony Salemme, contributing chef

4 servings

The frigid winter temperatures have finally arrived. This rich, saucy braised beef is perfect for staying warm during the cold months.

4 pounds beef short ribs (should be at least 6 – 8) or 4 large ones

24 ounces IPA (beer) of your choice

4 carrots, peeled, left whole

4 parsnips, peeled, left whole

1 white onion, peeled, cut into half rings

4 cloves garlic, minced

¾ cup beef broth

3 Tablespoons butter

3 Tablespoons flour

2 teaspoons rosemary

salt and pepper

Pre-heat oven 325F.

Season meat with salt and pepper.

Brown in butter about 5 minutes on each side.

Remove ribs from pan and add the onion, garlic, and rosemary.

Sauté until soft about 6-7 minutes.

Next add the flour and coat the onions with the flour.

Then add the beef stock and beer, and let it come to a simmer, and add the ribs back to the pan, and add the carrots and parsnips.

Cover and braise for 2 ½ hours until almost falling apart.

Remove cover and braise for another 30 minutes until sauce thickens.

Serve over mashed potatoes.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com