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Porter-Braised Beef Short Ribs
Porter-Braised Beef Short Ribs
Mexican
Main
Over 2 hours
Beef
Easy
Serves
4

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
  1. To begin, cover the short ribs with the salt and set aside for 2 hours.
  2. 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.
  3. 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.
  4. Preheat your oven to 130°C
  5. 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.
  6. 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.
  7. 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.
  8. Serve with warm tortillas and salsa.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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