I developed this recipe for Argyll Whisky Beer: We were looking for a rich fall dish that would complement a stout or porter and draw out the coffee, chocolate and dried-fruit notes in those full-flavored beers. We seasoned boneless beef short ribs overnight with the spice rub (always a crucial first step in any braised-meat recipe) and simmered them in dark beer and chicken stock.
After the ribs were cooked, we meticulously degreased the cooking liquid, reduced it, then finished the liquid with additional coffee spice, butter, vinegar and sour cherries, which beautifully balanced the spicy and earthy tones of the coffee spice.
At Argyll, we serve this dish with some very cheesy cheddar mashed potatoes and a little salad of herbs and pickled vegetables to cut through the richness.
Porter Braised Beef Short Ribs with Coffee Spice, Sour Cherries and Stout
Note: If you prefer the flavor and visual impact of bone-in short ribs, feel free to substitute them for the boneless ribs; just add another hour to the cooking time. Serves 4.
Ingredients
2 pounds boneless short ribs, cut into 4 even pieces
1 tablespoon plus 1 teaspoon Black Dust Coffee and Spice Rub (available from Savory Spice)
Salt and freshly ground pepper
2 tablespoons canola oil
1 large yellow onion, cut in medium dice
1 medium carrot, peeled and cut in medium dice
2 ribs celery, cut in medium dice
1 tablespoon tomato paste
2 12-oz bottles stout or porter
5 cups chicken broth
1 bay leaf
1 sprig rosemary or thyme
3 tablespoons sour cherries
1 tablespoon butter
1 teaspoon red wine vinegar
Directions
The day before, season the short ribs with 1 tablespoon of the Coffee Spice and a little salt and freshly ground pepper. Refrigerate covered overnight.
The next day, preheat oven to 350 F and heat the canola oil in a Dutch oven over medium heat. Add the short ribs and brown well on both sides. Remove the short ribs to a platter and add the onion, carrot and celery. Cook until softened and slightly browned, about 5 minutes.
Pour off any excess fat and add the tomato paste. Fry for about 2 minutes. Add the stout or porter and reduce until thick. Add the chicken broth, bay leaf and rosemary or thyme; bring to a simmer. Add the short ribs back to pot and place covered in the oven.
Bake the short ribs for three or four hours. They should be tender and yielding.
Remove the short ribs to a platter and strain the cooking liquid through a fine strainer. Carefully skim off any fat.
Add the strained, skimmed cooking liquid back to the pot and reduce by half. Cool the liquid completely and the add short ribs back to the cooled liquid. (The short ribs can be prepared up to three days in advance at this point or frozen for up to three weeks.)
To finish, simmer the short ribs in the reduced liquid for about 12 minutes. Reduce the liquid by half again and whisk in the butter, remaining Coffee Spice, cherries and red wine vinegar. Baste the ribs well with the reduced liquid, giving them a rich, shiny glaze. Serve immediately.
