Although Bigfoot® is roused and making the most of winter, there are plenty of other furry, hibernating beasts we envy on bitterly cold days. If you decide to go dormant on an upcoming weekend, we have a flavor-packed dish that will both inspire contented sleep and sustain you during your slumber. And assuming you’ll already be in a listless state, our short ribs made with our Ruthless Rye IPA hardly require you to lift a paw. Heck, you could even take a nap while they bake! (We apparently really want you to be well rested.) Ruthless Rye, with its notes of black pepper atop citrus and herbs, is an ideal hop-forward brew for the transition to spring. The IPA’s spice and faint bitterness complement the caramel-like sweetness trapped in the meat and vegetables. It’s layered, this entrée, not unlike your blanket setup in the living room. Eat well, sleep well, cheers.
Ruthless® Rye Short Ribs
2 bottles Ruthless Rye
6 pounds short ribs, cut into one-rib pieces
1/2 cup brown sugar
1 tablespoon salt
1 teaspoon cayenne
1 teaspoon dry thyme
1 onion, chopped into one-inch pieces
2 carrots, peeled and chopped into one-inch pieces
3 ribs celery, chopped into one-inch pieces
2 red peppers, chopped into one-inch pieces
8 cloves garlic
2 tablespoons fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons cooking oil
2 tablespoons flour
1 quart beef stock
Salt and pepper to taste
Rub the ribs with the brown sugar and dry spices and then place in a container that holds them snugly. Fill container with the Ruthless Rye and place in the refrigerator overnight.
Remove the ribs from the beer but reserve the liquid. Pat the ribs dry and then sear them in a hot oven-proof pot until well browned. Remove the ribs from the pot and briefly set aside.
Add the oil to the same pot, lower the heat to medium, and add the vegetables, garlic and herbs. Sauté the vegetables, garlic, and herbs for about 5 minutes or until lightly softened. Lightly dust the vegetables with the flour and stir to coat. Return the ribs to the pot and add the beef stock and enough of the reserved beer marinade to cover the ribs. Stir entire mixture well and place in a 300-degree oven for 2 hours.
Carefully remove/strain the ribs and vegetables from the liquid. On a stovetop, heat the liquid until it’s reduced to your desired thickness, adjusting with salt and pepper to taste. Combine the ribs, vegetables, and sauce on a plate and dive in.