Servings: 8-10 / Prep time: 30 mins / Cook time: 2 hr 30 mins / Marinate: overnight

beer braised short ribs

Ingredients

  • 1 jar Mölli Acapulco Marinade
  • ¼ cup extra virgin olive oil
  • 5 lbs boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
  • Kosher salt and freshly ground black pepper
  • ½ cup flour
  • 4 carrots, peeled and chopped into ¼-inch dice
  • 4 garlic cloves, peeled
  • Two 12-ounce bottles dark Mexican beer (such as Negra Modelo)
  • 1 jar Mölli Veracruz Cooking sauce
  • 2 cups Chicken Stock
  • 1 bunch fresh thyme sprigs and 1 bunch fresh rosemary sprigs, tied together with kitchen twine

Directions

  1. Trim away any excess fat from the top of each rib down to the first layer of meat, but don’t remove the silverskin or tough-looking tissue that holds the ribs together or onto the bone. Put the ribs in a container wide enough to fit them in a snug single layer (a 9×13-inch dish works well), season with 1-1/2 tsp. salt, and rub over the Acapulco marinade, making sure to cover all sides of the ribs. Cover with plastic wrap and refrigerate for 12 to 24 hours.
  2. The next day, preheat the oven to 375 degrees F.
  3. Remove the ribs from the marinade. Pat the ribs dry thoroughly with paper towels. Dredge them in the flour, shaking off the excess.
  4. In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Place 5 ribs at a time in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
  5. Add the carrots and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the beer, Veracruz sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.
  6. Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
  7. Serve the short ribs over a mound of cauliflower and potato mash, and top with a spoonful of sauce. Provecho!