Short Ribs Braised In Ale With Brown Butter Sage Mashed Recipes

Steps:

• Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
• In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
• TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
• The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.

Steps:

• Heat a large heavy bottom skillet over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs from the skillet.
• Arrange the onions on the bottom of your crock-pot and sprinkle the brown sugar over them. Add the seared short ribs, garlic, mushrooms, apple cider and thyme.
• Cover the crock-pot and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apple slices, tossing to combine.
• Once the short ribs are done cooking and easily fall apart, skim off any fat from the top of the crock-pot. Lightly shred the ribs and remove and discard the bones. Keep the rib meat in the sauce, covered on low heat until ready to eat.
• About 40 minutes before you're ready to eat, make the potatoes. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
• Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream, cheddar cheese, and 2 teaspoons salt.
• In a skillet or small sauce pot, melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
• Divide the mashed potatoes between plates and top with the rib meat. Enjoy!