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Preparation time
20 minutes
Total time:
4 hours 20 minutes
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Ingredients
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2 kg Beef back ribs
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50 g garlic
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1 tsp Dried chillies
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1 tbsp Chinese spice
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2 sticks cinnamon
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10 g cardamom
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3 g Bay leaves
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3 g Sage leaves
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2 cups Beef stock
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1 cup Creemore IPA
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2 tsp Kosher slat
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1 tsp Fresh ground black pepper
Pairing Suggestions
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Creemore IPA
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Directions
- Preheat the oven to 350F.
- Season each side of the short ribs generously with five spice, salt and pepper.
- In a Dutch oven on high heat, on the stove, sear short ribs fat side down first to allow rendering. Do not move for at least 3-4 minutes. Form a nice crust.
- Drain off half of the rendered fat and discard.
- Add garlic, cinnamon, chillies, cardamom, bay leaves, and sage. Cook for 2 minutes.
- Add both the Creemore IPA and beef stock to the Dutch oven. Cover and cook for 1.5 hours.
- After 1.5 hours take out of the oven and flip the beef. Return to the oven for an additional 1.5 hours.
- Let cool slightly before serving.
Pairing Suggestions :
- Our Certified Beer Sommelier recommends enjoying this recipe with a malty and sweet beer such as CreemoreIPA.
- Pouring directions: Make sure you pour the Creemore IPA in a clean beer glass with at least 1.5” of foam.
- To best explore the pairing; cleanse your palate with the Creemore IPA., taste the dish, then repeat with another taste of Creemore IPA. See how the dynamics of the pairing change after each bite due to the complexity of taste, texture and flavour.
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