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Milk Street Bowtie Beer-Braised Short Ribs (Costolette di Manzo Brasate alla Birra)

Beer-Braised Short Ribs (Costolette di Manzo Brasate alla Birra)

6 Servings

2 hours 40 minutes 35 minutes active time

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The bones in the short ribs add great flavor to this dish; however, you could also make it with big chunks of beef chuck. If you do, reduce the initial cooking time of the meat by about half. The pestata of almonds and porcini does double duty here, adding a rich earthiness to the sauce and helping to thicken it without flour. As much as I enjoy Italian wine with my meals, since this recipe contains beer, here I would accompany it with one of the good artisanal beers coming out of Italy. From Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 by Tutti a Tavola, LLC. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

6

Servings

2 hours 40 minutes

35 minutes active time

1/4 cup dried porcini
1 cup slivered almonds, toasted
3 tablespoons extra-virgin olive oil
4 pounds bone-in beef short ribs
Kosher salt
Freshly ground black pepper
3 large carrots, cut into 1-inch chunks
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme leaves
2 fresh bay leaves
12 ounces dark ale
6 cups chicken stock, preferably homemade or low-sodium store-bought
3 medium onions, cut into 1-inch chunks
1 pound small red potatoes, halved
2 tablespoons chopped fresh Italian parsley
Ingredients
  • ¼

    cup dried porcini

  • 1

    cup slivered almonds, toasted

  • 3
  • 4

    pounds bone-in beef short ribs

  • Kosher salt

  • Freshly ground black pepper

  • 3

    large carrots, cut into 1-inch chunks

  • 2

    tablespoons tomato paste

  • 1

    tablespoon chopped fresh thyme leaves

  • 2

    fresh bay leaves

  • 12

    ounces dark ale

  • 6

    cups chicken stock, preferably homemade or low-sodium store-bought

  • 3

    medium onions, cut into 1-inch chunks

  • 1

    pound small red potatoes, halved

  • 2

    tablespoons chopped fresh Italian parsley

Directions

Beer-Braised Short Ribs (Costolette di Manzo Brasate alla Birra)

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Reviews
Jonathan M.

This is not a bad stew. But as written, it is incredibly greasy. Short ribs render a huge amount of fat, and this recipe includes all of it. Next time I would drain all but 1 tbs of fat from the Dutch Oven after browning the short ribs. Also, browning the ribs, that is searing until visibly brown on each side, took 30 minutes. We did have fun pairing it with Menabrea Bionda, an Italian lager.

Peter A.

Thanks for the heads-up! I followed your advice with the fat. At the end of braising, I still had at least a 1/4 cup of grease so I let it sit for a few minutes, then skimmed the top with a ladle. Also added some button mushrooms at the same time as the potatoes and they worked well.