Nitro Stout Braised Short Ribs

YIELD

50 4 oz servings

INGREDIENTS

300 oz beef, chuck flap boneless, raw (short rib)

13 oz Burgundy wine (red)

50 oz Left Hand Milk Stout Nitro or other Nitro Stout

2 oz beef base

22½ oz water

3 oz shallot

2 oz garlic

12/5 oz rosemary, fresh 2 ea bay leaves

½ T thyme, fresh

½ T kosher salt

8/9 oz sugar, light brown cane

½ T black peppercorns, whole

METHOD

1. In a braising pan, mix water, red wine, nitro stout beer, beef base, salt, and brown sugar. Bring this liquid to a rolling boil and then turn off the heat. (It's important not to skip this step so the short ribs do not sit in the temperature danger zone for too long.)

2. Add the portioned short ribs to the hot liquid. Make a cheesecloth sachet with the shallots, garlic, and spices and add it to the pan, nestling it into the braising liquid. Cover the pan tightly with parchment paper and foil and place in a 225°F oven. Roast for a minimum of 8 hours or until fork tender. Remove short ribs from the braising liquid and place them in hotel pans. Discard the sachet.

3. Cool the short ribs and braising liquid separately. Once braising liquid has cooled completely, remove the solidified fat cap and then strain the liquid.

4. Add a generous amount of braising liquid to each hotel pan of short ribs to keep them from drying out when they are reheated.