Beer Braised Ribs With Clams Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEER-BRAISED COUNTRY-STYLE PORK RIBS



Beer-Braised Country-Style Pork Ribs image

Provided by Food Network Kitchen

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 11

4 pounds bone-in country-style pork ribs
Kosher salt
1 1/2 teaspoons hot paprika
3 tablespoons extra-virgin olive oil
3 medium onions, peeled and cut into wedges
1 12-ounce bottle amber ale
1 1/2 cups low-sodium chicken broth
2 bay leaves
6 sprigs thyme
2/3 cup apple cider vinegar
3 tablespoons honey

Steps:

  • Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
  • Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
  • Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY



Easy Beer Braised Short Ribs with Delectable Gravy image

Succulent beef short ribs braised in a rich and flavorful liquid with roasty, malty undertones from dark ale. When done, the beer based braising liquid is converted into a decadent, luscious gravy.

Provided by CraftBeering

Categories     Cooking with Beer

Time 3h10m

Number Of Ingredients 17

4 lbs short ribs*, bone-in, individually English cut
1 1/2 tbsp coarse salt
2 tsp ground black pepper
2 tbsp cooking oil
1 yellow onion
2 carrots
2 celery stalks
3-4 cloves garlic
2 tbsp tomato paste, (optional)
1 tbsp flour
18 oz dark ale or lager, (malt forward, with roasty notes such as porter, stout, brown ale, dunkel lager)
2 cups beef stock
2 tbsp dark brown sugar
1 sprig sage
4 sprigs thyme, (more for garnish)
1 tbsp Dijon mustard, (optional, if making gravy)
slurry (1 tbsp corn starch mixed in 2 tbsp cold water), (optional, if making gravy)

Steps:

  • Preheat your oven to 275 F.
  • Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
  • Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
  • Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
  • Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
  • Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
  • When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
  • Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
  • Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
  • If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
  • Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.

Nutrition Facts : Calories 712 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fiber 2 grams fiber, Protein 68 grams protein, ServingSize 4 Servings, Sodium 24 grams sodium, Sugar 7 grams sugar

BEER RIBS



Beer Ribs image

Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.

Provided by Eddie Jackson

Categories     main-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons light brown sugar
2 tablespoons smoked paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
Two 1 1/2-pound racks baby back ribs
One 12-ounce bottle bock-style or dark beer
1 small shallot, minced
1/2 cup ketchup
1/4 cup molasses
2 tablespoons whole-grain mustard
1 tablespoon chipotle in adobo sauce plus 1 tablespoon chopped chipotle
1 tablespoon sherry vinegar
Vegetable oil, for the grill grates

Steps:

  • Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
  • Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
  • Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
  • Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
  • Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
  • Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.

BEER-BRAISED SHORT RIBS



Beer-Braised Short Ribs image

I've yet to meet a man-Texan or otherwise-who can resist these meltingly tender short ribs. (Most women can't either, but they tend not to eat as many.) Serve them over a pile of creamy cornmeal mush and you'll have a party full of satisfied customers. At one gathering, I asked a group of guys how many ribs they thought they'd eat. The majority estimated that three would be plenty. They changed their tunes after taking a few bites and revised the number upward to four or five-and they kept their word. Short ribs come in varying sizes, so I figure about a pound per person, especially if my guest list includes a bunch of guys with big appetites.

Yield serves 8

Number Of Ingredients 17

2 tablespoons olive oil
8 pounds beef short ribs
Kosher salt and freshly ground black pepper
6 slices applewood-smoked bacon
3 cups coarsely chopped yellow onion
10 cloves crushed garlic
3 (12-ounce) bottles Shiner Bock or other dark beer
1/4 cup reduced-sodium soy sauce
2 tablespoons balsamic vinegar
4 tablespoons Worcestershire sauce
12 medium carrots, coarsely chopped
1 cup tawny port
6 cups whole milk, or more
2 cups fine-grained cornmeal or polenta
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons kosher salt
1 cup freshly grated Parmesan cheese (about 4 ounces)

Steps:

  • Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
  • In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
  • TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
  • The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.

HONEY-BEER BRAISED RIBS



Honey-Beer Braised Ribs image

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup packed brown sugar
1 teaspoon pepper
3/4 teaspoon salt
6 pounds pork baby back ribs
1/4 cup honey
1 bottle (12 ounces) dark beer or beef broth
1/4 cup cider vinegar
1 bottle (18 ounces) barbecue sauce

Steps:

  • Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.

BARBECUED RIBS WITH BEER



Barbecued Ribs with Beer image

These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 3 servings.

Number Of Ingredients 6

1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 rack pork spareribs (3 to 4 pounds)
1 bottle (12 ounces) beer
2/3 cup barbecue sauce

Steps:

  • Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS



Beer 'n BBQ Braised Country Style Pork Ribs image

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

Provided by Bergy

Categories     Pork

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs country-style boneless pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)

Steps:

  • Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
  • Place the ribs in an oven proof pan and scatter the onions all around them.
  • Pour in the beer and seal with a lid or tin foil.
  • Bake at 375F until the pork is tender 1 1/2- 2 hours.
  • Pour out the beer.
  • Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
  • Enjoy.

More about "beer braised ribs with clams recipes"

BEER BRAISED SHORT RIBS - COMFORT FOOD IDEAS
Sep 8, 2020 Remove short ribs from the fridge and allow to sit for at least 20 minutes before prepping. Preheat oven to 300*F. Remove all but one rack …
From comfortfoodideas.com
  • Preheat oven to 300*F. Remove all but one rack from the oven. Adjust the remaining rack to the bottom position of the oven.
  • Once the Short Ribs have sat for at least 20 minutes, clean them and pat dry with paper towels. Season generously with kosher salt and freshly cracked black pepper on all sides. Dredge ribs through flour, shake off excess and set aside.
  • Heat the butter in a large Dutch oven – careful not to let the butter burn. Over medium-high heat, add the short ribs, meatiest side down and allow to brown until a nice crust has formed – 4-5 minutes. Turn and cook all each remaining sides for another 2-3 minutes. Remove from Dutch oven and set aside.


BEER BRAISED COUNTRY STYLE PORK RIBS IN THE OVEN
Oct 18, 2015 In a Dutch oven or large heavy-bottomed pot, add oil. Heat on medium high heat. Pat pork ribs dry with paper towel, then rub the entire …
From blackberrybabe.com
  • Pat pork ribs dry with paper towel, then rub them with dry mustard, pepper, salt, onion powder and garlic powder.
  • Add ribs to hot oil in Dutch oven, allow to sear in oil for about 3 minutes each side. Do not move them around once they're placed, allow them to sear in the same spot for the 3-4 minutes, THEN they should turn easily. Sear each side of the rib for about 3 minutes before turning.


BEER BRAISED RIBS RECIPE - ADAMS FAIRACRE FARMS
Preheat oven to 300F. Split the rib rack into two pieces and season liberally with salt and pepper. Heat oil over medium-heat heat in a deep ovenproof skillet. Once oil shimmers, sear meat on both sides until nicely browned, turning as …
From adamsfarms.com


INDOOR GRILLING: BEER-BRAISED RIBS RECIPE - SERIOUS EATS
Aug 9, 2018 Add allspice, cinnamon, ginger, chilies and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is …
From seriouseats.com


DUTCH OVEN BEER BRAISED BEEF SHORT RIBS - BIG …
Sep 13, 2021 Turn up the heat to medium. Stir and let simmer for 3-4 minutes, giving flavors time to meld. Taste for seasoning. Place the raw carrot chunks on top of the seared short ribs in the dutch oven. Carefully pour the contents of …
From bigdeliciouslife.com


BEER-BRAISED RIBS WITH CLAMS - PUNCHFORK
1 cup chopped fresh parsley. 1 tablespoon tomato paste. 2 cups low-sodium chicken broth. 2 tablespoons extra-virgin olive oil. 1 12-ounce bottle amber beer. 4 cloves garlic (2 chopped, 2 smashed) Juice of 1/2 lemon, plus wedges for …
From punchfork.com


SHORT RIBS BRAISED WITH PEANUTS AND SPICE - FOOD & WINE
3 days ago Directions. Preheat oven to 300°F. Toast bay leaves, cardamom, cloves, allspice, chiles, and fenugreek in a small skillet over medium, stirring occasionally, until fragrant, about …
From foodandwine.com


BEER-BRAISED SHORT RIBS RECIPE - EPICURIOUS
Jan 24, 2012 Step 2. Pat dry the short ribs. Rub salt evenly over the meat and sprinkle with pepper. Heat the olive oil in a large, heavy roasting pan or clay baker over medium-high heat on a grill or on the ...
From epicurious.com


BEER BRAISED AND GRILLED COUNTRY STYLE RIBS - GRILL GIRL
Bring the dutch oven to boil for 10 minutes, then let the ribs continue to simmer on low for another 45 minutes. Always make sure that the ribs are fully submersed in beer – add more if needed. Prepare your grill for medium direct heat- about …
From grillgirl.com


BEER BRAISED SHORT RIBS - A FOOD LOVER'S KITCHEN
Mar 6, 2024 Step 3: Sauté veggies. In the same pot, add the onions, carrot, and celery. Sauté for 4-5 minutes or until the onion has softened. Add the beer, beef broth, brown sugar, and tomato paste to the skillet. Whisk to combine and …
From afoodloverskitchen.com


BEER-BRAISED RIBS WITH CLAMS (FOOD NETWORK KITCHENS) RECIPE
Rate this Beer-Braised Ribs With Clams (Food Network Kitchens) recipe with 2 racks baby back pork ribs (about 2 lb total), kosher salt and freshly ground pepper, 2 tbsp extra-virgin olive oil, …
From recipeofhealth.com


BEER BRAISED SHORT RIBS - COMPLETELY DELICIOUS
Feb 11, 2020 To make the short ribs: Preheat oven to 375°F. Place large oven-proof pot over medium-high heat and add 1 tablespoon of butter. Season short ribs generously with salt and pepper and add to the pot. Cook short ribs until …
From completelydelicious.com


BEER-BRAISED RIBS WITH CLAMS | MELBA MARTIN - COPY ME THAT
Beer-Braised Ribs with Clams. foodnetwork.com Melba Martin. loading... X. Ingredients. 2 racks baby back pork ribs (about 2 pounds total) Kosher salt and freshly ground pepper; 2 …
From copymethat.com


Related Search