It is American Beer week – who knew! I surely didn’t but any excuse to enjoy a cold one is always a good excuse for me. American beer has come a long way from the early days of beer making. Now the choices are unlimited– from light, golden brews to dark, sultry craftsman beers.
When I cook with beer I tend to use either ciders or dark beers. I love what they have done with both types of libations, from adding fruity flavors to aging them in brandy or bourbon barrels. The flavor adds a great dimension to slowly braised meats.
When most people think about ribs, they think summer and grilling. Present company is included in that statement. Being a lover of ribs, I decided last year to not wait for warm weather. Instead we would enjoy them all year long. During the colder months, I turn to braising. Slowly braising ribs not only adds flavor but makes the meat crazy moist.
For this recipe I used a new-to-me local brew, Black Diamond Grand Cru. It is a dark, malty beer with hints of toffee and caramel, which worked perfectly with grass-fed beef ribs. I really wanted the flavor of the beef and beer to shine, so I kept the seasonings simple. Kosher salt. Fresh cracked black pepper. I also added minced yellow onion and garlic, which mixed well with the complex flavor of the beer and added a nice texture to the reduction.
Braising ribs long and slow produces an insanely tender piece of meat. It literally falls off of the bones. Once the meat is cooked, reduce the broth to make a thick sauce. To serve, simply plate the ribs over mashed potatoes with a drizzle of reduction over the top. This dish is “over-the-top”.
Denise believes anything can be made at home as long as you have a little patience, and time. All of her recipes are made using fresh and seasonal ingredients. Her recipes have been featured on Eat Boutique, the Mushroom Channel, Saveur.com, Foodies of the World, PBS and Fine Cooking.
She, also creates the recipes on the popular food blog Chez Us. Saveur has featured Chez Us as one of 50 Food Blogs You Should Be Reading as well as one of the Sites They Love. Be sure to read more about what they are cooking up over at Chez Us.