Source: Chef Joe Pankrath; Great Street Restaurant
Beer drinking is a Northern European tradition, and the dark, flavorful brews often end up in the cooking pot. Chef Pankrath imports this tradition to Chicago for his comforting dish of short ribs slowly braised in beer until the meat is meltingly tender. “A full-bodied beer will add a level of richness to the meat during the braising process,” he says. A side of parsnip puree adds another note of comfort.
5 lb. short rib plates
Salt and pepper, to taste
Flour, for dredging
1 lb. onions, chopped
1/2 lb. celery, chopped
1/2 lb. carrots, chopped
2 tsp. chopped garlic
8 oz. chopped tomatoes
2 bay leaves
1 bunch thyme
7 (12 oz.) bottles dark ale
1/2 gal. veal stock
1 lb. parsnips, peeled
Cream, as needed
- Season short ribs with salt and pepper, then dredge in flour. Sear ribs on both sides in braising pan.
- Remove short ribs and melt enough butter in braising pan to sauté vegetables. Add onions, celery, carrots, garlic, tomatoes, bay leaves and thyme; cook until caramelized.
- Deglaze pan with beer and simmer for 10 min. Add stock and return ribs to pan. Braised for 2 hr. or until short ribs are tender.
- Remove short ribs from liquid. Strain and reserve liquid. Add ribs back to liquid and cool slightly.
- Meanwhile, bring parsnips and enough water to cover to a boil. Cook until tender. Puree parsnips in blender with hot water as needed to reach the right consistency. Season puree with salt and pepper and cool.
- Per order, reheat short ribs. Reheat parsnips, stirring in a touch of cream. Serve immediately.