Brown's Whiskey Porter Braised Short Ribs from Brown's Brewing Company

Posted at: 04/12/2013 2:36 PM | Updated at: 04/14/2013 9:23 AM

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Brown’s Whiskey Porter Braised Short Ribs on Rosemary Gorgonzola Potato Cake with Pickled Red Onions and Tomato Jam

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(Serves: 6)


Braised Short Ribs

1 tablespoon vegetable oil
1 pound beef short ribs
1 medium onion, diced small
2 garlic cloves, minced
1 tablespoon tomato paste or 1/4 cup tomato sauce
2 thyme sprigs
2 cups Brown’s Whiskey Porter
1 1/2 cups dark chicken stock or veal stock

Potato Cakes

1 tbsp chopped rosemary
2 small baking potatoes
3 tablespoons flour
1 egg, beaten
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup EVOO
Kosher salt and freshly ground black pepper
4 ounces Gorgonzola cheese, crumbled or cut into small pieces

Tomato Jam


EVOO as Needed

2 each Tomatoes (Small Dice)

1 Cup Tomato Juice

¼ Cup Sugar

2 Each Garlic Clove (Minced)

1 Tsp Lemon Juice

1 Tbsp Basil Chiffonade

Salt/Pepper To Taste


  1. Sauté Garlic Until Aroma
  2. Add All Ingredients Except Basil and Salt/Pepper.
  3.  Simmer Until Most of Liquid Has Reduced.
  4. Add Basil and Adjust with Salt/Pepper
  5. Chill and Place in Container


Pickled Red Onions

1 # Red Onions, Thinly Sliced in “Rings”

3/4 Cup White Vinegar

5/8 Cup Rice Wine Vinegar

½ Cups Sugar

3/4  Tbsp Salt

1/8 Tbsp Pepper


Spice Sachet

½   Cinnamon Sticks

2 Each Cloves

1 Bay Leave

½  Each Star Anise

1 Tsp Red Pepper Flakes

1 Each Smashed Garlic Cloves

1 Tsp Sliced Fresh Ginger


  1. Blanch Red Onions in a Saucepan of Boiling Water for 2 Minutes.  Drain in Colander
  2. While Water Is Heating in Step 1, Combine the Vinegars, Sugar, Salt/Pepper and Spice Sachet.  Bring to a Boil, Reduce to Simmer, Cover and Cook for 10 Minutes.
  3. Add Blanched, Drained Onions to The vinegar Mixture and Simmer for 5 Minutes.
  4. Adjust Seasonings with S/P, Allow to Cool Overnight and Place in Quart Containers with Lids



Heat the oil in a Dutch oven or a large heavy bottom saucepot over medium-high heat. When the oil is hot, add the short ribs sear until brown and crusty all over, about 5 minutes per side.

Remove the ribs and set aside. Add the onion and sweat for about 5 minutes, scraping the bits from the bottom of the pan as the onion releases some of its water. Stir in the garlic and tomato and cook an additional minute. Add the thyme and 1/2 of the beer to deglaze the pan. When the liquid has reduced by half return the ribs to the pot and then add the rest of the beer and the stock. Bring to a boil and then reduce to a bare simmer. Braise the ribs, partially covered, for 2 1/2 hours or until the meat is very tender and pulls away from the bone.  (May need to add additional stock if braising liquid becomes too thick.)

About 30 minutes before the ribs are finished braising, make the potato cakes. Peel the potatoes and shred them on a cheese grater or with the grating plate of a food processor. Mix the potato shreds with the flour, egg, salt, and pepper.

Heat the EVOO in a cast iron pan or a wide, deep-sided frying pan. When bubbles form in the oil around the handle of a wooden spoon, carefully drop in tablespoonfuls of the potato mixture and flatten with a spatula. Fry in the hot oil until both sides are crispy and golden. Transfer with a slotted spoon to a baking sheet lined with paper towels to absorb excess oil. Continue frying in batches until all of the potato mixture has been used. Keep the potato cakes warm in a 200° F oven until ready to assemble.

When the ribs are done, pull the meat from the bone and shred it with two forks or by hand. Put a piece of gorgonzola cheese on of each potato cake and top with the shredded beef, warm tomato jam and chilled pickled red onion



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