Beer & Brine Beef Short Ribs
Beef Short Ribs a country classic!
"Brine" is an old country cook and butcher technique that will transform a tough, less expensive cut of meat into a magnificent "top shelf" dish.
Here's the thing, if you treat grass fed short cut beef ribs with a little "TLC" such as brine and beer, it can transform into a piece of beef that is truly amazing.
Beef Short Cut ribs are a less expensive cut of beef that require lots of time to cook. They are easy to prepare.
Have a go at my "low & slow" Beer & Brine Beer Glazed Beef Ribs, you'll be back for more.
Although time is crucial in this recipe, the actual techniques are super simple.
For 4 Person(s)
- 2 kg Whole Beef Short Ribs (400g each)
- 600 mls Locally Brewed Beer
- 1 cup Brown Sugar
- 0.5 cup BBQ Sauce
- 2 tbsp Dijon Mustard
- 300 grams course salt
- 250 grams caster sugar
- 2 litres water
Beer & Brine Beef Short Ribs Directions
- Place Salt, sugar and 2 litres water in a sauce pan over medium-high heat and bring too the boil, stirring until salt and sugar are dissolved (5-10 minutes).
- Cool completely, place beef in a non reactive container, cover with brine and refrigerate until lightly brined (6 hours).
- Drain, rinse under cold running water then pat dry with absorbent paper.
- Preheat oven to 1800C.
- Heat a large non-stick frying pan over high heat, add ribs and turn occasionally until browned (2-3minutes on each side).
- Transfer to a casserole dish that holds ribs snugly then add beer, stock, sugar, vinegar, BBQ Sauce and mustard.
- Bring to simmer over a medium heat then cover with a lid and braise in oven until beef is starting to fall from the bone (2.5-3hours).
- Serve with slaw, seasonal vegetables or on a bed of mash potato.
We mainly sell Short Cut Ribs cut in half, however this recipe is designed for Whole Short Cut Ribs. You will require one per person if a main meal.
If a share platter use less beef and let the meat cook a little longer so it falls off the bone. Serve boneless meat on a platter.
The Beef also works beautifully taken from the bone and served in a grain salad.