Beef short ribs with Raftman beer

Name: Beef short ribs with Raftman beer
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 3 pounds bone-in beef short ribs, cut crosswise into 2″ pieces; Olive oil; 4 big garlic cloves; 1 red onion, finely chopped; 5 double smoked bacon slices ( 1 cm thick ), cut in big cubes; 150ml dark rum; 341ml Raftman beer from Unibroue; 250ml coca-cola; About 3-4 cups veal stock; Salt and ground pepper

Preparation 10 min
Cooking 3 h 10 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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A new year also means new collaborations with my lovely beer company Unibroue! These beef short ribs with Raftman beer are a simple recipe but filled with flavours, developed with one of my favourite beers! Perfect to warm you during those cold winter night but also perfect to cheer you up in the summer time!

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Ingredients

3 pounds bone-in beef short ribs, cut crosswise into 2″ pieces
Olive oil
4 big garlic cloves
1 red onion, finely chopped
5 double smoked bacon slices ( 1 cm thick ), cut in big cubes
150ml dark rum
341ml Raftman beer from Unibroue
250ml coca-cola
About 3-4 cups veal stock
Salt and ground pepper

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Preparation

In a big pot at medium temp, heat a drizzle of olive oil and sear the meat for 2-3 minutes on all sides. Season with salt and pepper. Remove meat from pot and reserve in plate.
Add the garlic, onion and bacon and cook for 5 minutes while stirring often. Add oil if needed.
Deglaze with the rum and scrape the bottom to grab all those flavours! Add the meat, beer, coca-cola then pour enough veal stock to cover the meat. Stir well, bring to a boil then reduce heat to medium-low.
Cover to 80% and braise for about 2h30 / 3 hours or until meat is ultra fork tender. Stir gently from times to times and splash the meat with juice. Scoop off fat regularly. Serve with a potato and carrot puree.

Our sommeliers suggest

Château De Gaudou Tradition 2014

You need something sturdy here! A fairly classic Cahors, to decant 30 minutes to 1 hour before serving to get the most from its licorice, blackcurrant and roasted notes. See the product

Quadriporter, Le Trèfle Noir

The short ribs cook with a whisky malt beer and smoked bacon. A smoked rye porter carries on exactly that sentence: toasted bread, bacon, spice, and just enough malt sugar to follow the reduced sauce. Three hours of braising deserve a beer with some depth. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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