Ale Braised Short Ribs Recipes

Steps:

• Preheat the oven to 300°F. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Working in batches if necessary, brown the short ribs on all sides, 2 to 3 minutes per side. Transfer the ribs to a plate and clean the pot. Add the garlic, scallion whites and pale greens and remaining 2 teaspoons oil to the Dutch oven and cook over medium heat, stirring, until lightly browned, about 1 minute. Stir in the tomato paste and cook until the color darkens, about 30 seconds. Add the Canada Dry Ginger Ale and soy sauce and bring to a boil, stirring to incorporate the tomato paste. Gently place the ribs and any accumulated juices in the pot. Cover and cook in the oven until fork-tender, about 1½ hours. Transfer the pot to the stovetop, uncover and cook over medium heat, spooning the sauce over the ribs occasionally so they don't dry out, until the sauce is very thick and glazes the ribs, 25 to 30 minutes more. Meanwhile, finely chop the scallion greens. Mix half of them together with the jalapeno, lime zest and sesame seeds in a small bowl. (Reserve the remaining greens for another use.) Transfer the ribs to a platter, sprinkle with the sesame mixture and serve with lettuce leaves, steamed rice and kimchi.

Steps:

• Preheat broiler. Generously season ribs on all sides with salt and pepper. Working in batches, if necessary, arrange ribs on broiler pan and place under broiler. Broil ribs, turning once, until well browned, about 3 minutes on each side. Transfer ribs to slow cooker. Scatter onion and garlic over ribs. Add squash. Pour in tomatoes with juice and ale. Cover and cook on high 5-6 hours or low for 7-8 hours. Meat should be separating from the bones and squash should be tender. Using slotted spoon, transfer ribs and squash to shallow bowl or platter and cover with aluminum foil to keep warm. Skim off excess fat from the surface of the sauce. Put slow cooker on high heat. In a small bowl, whisk together flour and ¼ cup water. Whisk flour mixture into sauce and cook, uncovered, and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon the sauce over ribs and squash and serve.