E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Beer Braised Short Ribs with Mashed Potatoes Derek Wolf | March 13, 2019 These tender and delicious short ribs can be cooked entirely on the grill or over coals in a campfire. To feed a crowd, you can easily double or triple this recipe and cook it in the same pan! Level Intermediate Prep Time 15 minutes Cook Time 5-6 hours Serves 4 Cook it With Our Fish Pan Ingredients Ribs 3-4 plate short ribs, separated and trimmed Salt and black pepper 2 tablespoons olive oil 2 tablespoons canola oil 4 carrots, chopped 1 leek, chopped, white & light green parts only 4 garlic cloves, minced 64 ounces beef stock 24 ounces dark beer (stout or porter) 12 ounces tomato paste 1 bunch thyme 2 bay leaves Parsley for garnish Potatoes 5-6 potatoes, washed with skins on 1 cup milk 4 ounces butter Green onions, chopped Salt Directions Preheat the grill to 450 degrees F. Rub short ribs with olive oil then thoroughly season with salt and black pepper. Place Fish Pan on grill to preheat for 2-3 minutes. Add canola oil to the pan and brown the short ribs for about 2 minutes per side. Pull off and set aside. Dispose of any fat that rendered inside the pan. Brown the carrots, leeks, and garlic in the pan (about 2 minutes). Once browned, add beef broth, beer, tomato paste, thyme and bay leaves. Stir and let simmer for 2-3 minutes. Add short ribs back to pan making sure that the majority of the ribs are immersed in the broth mix. Cover the Fish Pan with tin foil and remove from heat. Adjust grill temperature to 350 degrees F. Place the pan back on the grill and let cook until beef ribs are soft and tender (about 4-5 hours). You can tell they are ready when you can easily pull the meat apart with just a fork. While the ribs are cooking, boil the potatoes in salt water for 20-25 minutes. Drain and mash with skins on. Whisk milk, butter, green onions, salt and pepper into the mashed potatoes. Keep warm until beef ribs are done. Serve short ribs over mashed potatoes and spoon sauce over them from the pan. Garnish with parsley and enjoy! Contributed By: Derek Wolf Derek Wolf is an open fire cooking enthusiast and founder of the brand Over the Fire Cooking. His mission is to bring fire, food, and people together and answer the question: "How can we make simple and delicious food over an open fire?" We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Beer Braised Short Ribs with Mashed Potatoes Derek Wolf | March 13, 2019 These tender and delicious short ribs can be cooked entirely on the grill or over coals in a campfire. To feed a crowd, you can easily double or triple this recipe and cook it in the same pan! Level Intermediate Prep Time 15 minutes Cook Time 5-6 hours Serves 4 Cook it With Our Fish Pan Ingredients Ribs 3-4 plate short ribs, separated and trimmed Salt and black pepper 2 tablespoons olive oil 2 tablespoons canola oil 4 carrots, chopped 1 leek, chopped, white & light green parts only 4 garlic cloves, minced 64 ounces beef stock 24 ounces dark beer (stout or porter) 12 ounces tomato paste 1 bunch thyme 2 bay leaves Parsley for garnish Potatoes 5-6 potatoes, washed with skins on 1 cup milk 4 ounces butter Green onions, chopped Salt Directions Preheat the grill to 450 degrees F. Rub short ribs with olive oil then thoroughly season with salt and black pepper. Place Fish Pan on grill to preheat for 2-3 minutes. Add canola oil to the pan and brown the short ribs for about 2 minutes per side. Pull off and set aside. Dispose of any fat that rendered inside the pan. Brown the carrots, leeks, and garlic in the pan (about 2 minutes). Once browned, add beef broth, beer, tomato paste, thyme and bay leaves. Stir and let simmer for 2-3 minutes. Add short ribs back to pan making sure that the majority of the ribs are immersed in the broth mix. Cover the Fish Pan with tin foil and remove from heat. Adjust grill temperature to 350 degrees F. Place the pan back on the grill and let cook until beef ribs are soft and tender (about 4-5 hours). You can tell they are ready when you can easily pull the meat apart with just a fork. While the ribs are cooking, boil the potatoes in salt water for 20-25 minutes. Drain and mash with skins on. Whisk milk, butter, green onions, salt and pepper into the mashed potatoes. Keep warm until beef ribs are done. Serve short ribs over mashed potatoes and spoon sauce over them from the pan. Garnish with parsley and enjoy! Contributed By: Derek Wolf Derek Wolf is an open fire cooking enthusiast and founder of the brand Over the Fire Cooking. His mission is to bring fire, food, and people together and answer the question: "How can we make simple and delicious food over an open fire?" We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
