Porter-Braised Beef Short Ribs by Breddos

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Porter-Braised Beef Short Ribs

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Porter-Braised Beef Short Ribs

Mexican

Main

Over 2 hours

Beef

Easy

Serves

This porter-braised short rib recipe from Breddos Tacos is almost guaranteed to be an instant favourite. This umami-laden dish has it all, and is fantastically versatile — serve in tacos, burritos, or simply with some rice and black beans for a comforting evening meal.

Recipe courtesy of

Ingredients

2kg beef short ribs
1 tbsp sea salt
2 tbsp oil
1 onion, finely chopped
1 leek, roughly chopped
7 garlic cloves, finely chopped
70ml soy sauce
70ml ketchup
130g brown sugar
3 star anise
1 tbsp cayenne pepper
2 tbsp chile de arbol powder
4 dried chipotle chillies
5 dried porcini mushrooms
1 x 440ml can of porter, or other dark beer

Method

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Method

To begin, cover the short ribs with the salt and set aside for 2 hours.
Heat a tablespoon of the oil in a frying pan on a medium heat and when hot, add the short ribs. You want to sear the ribs on all sides and get a deep brown, caramelised colour on them.
In an ovenproof casserole pot, heat another tablespoon of oil on a medium heat, and when hot, add the onion and leek. Cook for 5 minutes, then add the garlic. After 3 or 4 minutes, add the soy sauce, ketchup, brown sugar, star anise, cayenne pepper, chile de arbol, chipotles, mushrooms, and beer. Cook the mixture for 30 minutes uncovered on a low heat, then add the short ribs to the pot. If there seems to be too little liquid to cover the ribs, add some water.
Preheat your oven to 130°C
When it is up to temperature, place the casserole pot in there, covered. Cook the short ribs for 6—8 hours. They are ready when you can take a teaspoon and scoop some meat off the ribs.
Set the pot aside and, when cool, take the ribs out and put them on a tray. Put the pot back on a medium heat and reduce the sauce for another 20 minutes or so — this will be your glaze, so you’re looking for a sauce that will thickly coat the back of a spoon.
When you’re ready to eat, warm a frying pan and add the ribs, rib side down. Using a brush, glaze the ribs with the reduced sauce, then flip them and cook them meat side down for 5 minutes. Turn and brush again.
Serve with warm tortillas and salsa.