Beer Braised Short Ribs

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

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.

Ingredients

5 lb. short rib plates
Salt and pepper, to taste
Flour, for dredging
Butter
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

Steps

  1. Season short ribs with salt and pepper, then dredge in flour. Sear ribs on both sides in braising pan.
  2. 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.
  3. 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.
  4. Remove short ribs from liquid. Strain and reserve liquid. Add ribs back to liquid and cool slightly.
  5. 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.
  6. Per order, reheat short ribs. Reheat parsnips, stirring in a touch of cream. Serve immediately.
Source: Chef Joe Pankrath; Great Street Restaurant

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources