Michael Symon’s Porter-Braised Beef Short Ribs | Symon’s Dinners Cooking Out | Food Network

These caramelized ribs combined with earthy vegetables and the deep richness of porter beer create a dish that’s both hearty and flavorful. The touch of thyme adds a fresh nuance, making this dish a true comfort food masterpiece.
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Porter-Braised Beef Short Ribs with Salsa Verde
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 3 hr 30 min
Active: 30 min
Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil
2 pounds bone-in English-cut beef short ribs (your pieces should be 2-inch by 2-inch cubes)
Kosher salt and freshly ground black pepper
2 cloves garlic, quartered
1 carrot, diced
1 red onion, diced
1 parsnip, diced
2 tablespoons tomato paste
Two 12-ounce bottles porter beer, plus more if needed
2 cups chicken stock, plus more if needed
10 sprigs fresh thyme
Salsa Verde, recipe follows
Flaky sea salt

Salsa Verde:
3 cloves garlic, minced
3 anchovies
1 teaspoon kosher salt
1 tablespoon capers
Pinch chile flakes
1/4 cup extra-virgin olive oil
1 bunch fresh parsley, roughly chopped
Zest and juice of 1 lemon
Freshly ground black pepper

Directions

Prepare a grill to maintain a temperature of 300 to 325 degrees F. Place a large Dutch oven over direct heat, add the olive oil and heat until hot.

Season the short ribs liberally with kosher salt and pepper. Add the short ribs to the pan fat-side down first and brown for 2 to 3 minutes per side. Move the ribs to one side of the pan, then add the garlic, carrot, onion and parsnip with a nice pinch of kosher salt. Cook until the vegetables are lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring frequently, until the tomato paste turns rust colored, about 2 minutes. Deglaze the pan with the beer, scraping up any goodies from the bottom. Add the stock and bring to a simmer, then add the thyme. The liquid should be three-quarters of the way up the side of the ribs. Add more beer or stock if needed. Make sure the fat cap is facing up. Cover the grill and simmer, basting every 20 minutes or so, until the ribs are tender, 2 to 3 hours.

Skim off excess fat and discard. Taste the broth and season with salt and pepper to taste. Serve with the Salsa Verde and a sprinkle of flaky sea salt over the top.

Salsa Verde:
Add the garlic, anchovies and salt to a mortar and pestle and smash to a paste-like consistency. Add the capers and chile flakes and mix for another few seconds, then add the olive oil, parsley, lemon zest and juice and black pepper and mix to combine.

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Michael Symon’s Porter-Braised Beef Short Ribs | Symon’s Dinners Cooking Out | Food Network

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