Braised Brisket-Style Short Ribs
These short ribs are a variation on my mother’s famous brisket, whose secret I recently persuaded her to share: beer and chili sauce. Served on a large platter on a bed of parsnip mash and topped with a generous pile of shaved fresh horseradish, they make a big, hearty holiday centerpiece that will have you scraping up the last bits and licking your fingers.
- 3 pounds boneless short ribs
- 5-7 tablespoons canola oil, for sautéing
- Kosher salt and ground black pepper
- 3 yellow onions, thinly sliced
- 4 medium carrots, peeled and sliced into thin rounds
- 3 celery ribs, thinly sliced
- 6 garlic cloves, minced
- 3 bay leaves
- 2 bottles good lager beer
- 2 bottles Heinz chili sauce
- 2 cups beef or chicken stock (or a combination of both)
- Kosher salt and ground black pepper, to taste
- Dry the short ribs well with a towel. Bring a sauté pan to medium heat and add 2 to 3 tablespoons canola oil. Season the short ribs with salt and pepper, and sear on all sides in the pan. If the oil gets too dark, simply remove the oil and clean the pan. Reheat the oil and continue searing all the short ribs. Place on a plate and reserve.
- Preheat oven to 325 degrees. In a large Dutch oven over medium-high heat, heat 3 to 4 canola oil until it's smoking. Add the onions carefully, and caramelize, 4 to 5 minutes. Add the carrots, celery, garlic and bay leaves and sauté 10 minutes. Add beer, chili sauce and stock. Heat until the liquid comes to a simmer.
- Add the short ribs to the Dutch oven and cover with the lid. Place in the oven and let cook for 2 to 3 hours, until the short ribs are spoon tender. Remove the short ribs and the bay leaves. Puree the sauce with an immersion blender until smooth. Season with salt and black pepper to your liking. Place the short ribs back in the sauce.
- Serve on a large platter over parsnip mash and topped with shaved horseradish.