Surfrider Ale Braised Short Rib Recipe

Season and Brown

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with 2 tbsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each rib with 1 cup flour, shaking off excess. In a large Dutch oven or heavy ovenproof pot, heat 3 tbsp neutral oil over medium-high heat until shimmering. Brown short ribs in batches, 3–4 minutes per side, until deep golden brown. Transfer browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium and add 2 tbsp unsalted butter to the same pot. Add diced onion, carrot, and celery and cook, stirring, until softened and beginning to caramelize, about 6–8 minutes. Add 6 smashed garlic cloves and 3 tbsp tomato paste; cook and stir 2–3 minutes until tomato paste darkens slightly.

Deglaze and Braise

Pour in 24 fl oz (one 12–oz can x2 or bottle) Honolulu Beer Works Golden Ale to deglaze, scraping up browned bits. Bring to a simmer and reduce by about one-third, 6–8 minutes. Return short ribs and any accumulated juices to the pot. Add 4 cups beef stock, 4 thyme sprigs, 2 bay leaves, and 1 tsp whole black peppercorns. The liquid should come about two-thirds up the ribs; add a bit more stock or water if necessary. Bring just to a simmer, cover tightly with a lid, and transfer to the preheated oven. Braise for 2.5–3 hours, until meat is deeply tender and falling from the bone.

Finish and Strain Jus

Remove pot from oven. Transfer short ribs to a tray and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim excess fat from the surface. Simmer the strained jus over medium heat until reduced to about 1 cup and slightly glossy, about 10–15 minutes. Adjust seasoning with salt if needed. Keep warm.

Bring a medium pot of salted water to a boil. Add 2 cups cubed butternut squash and simmer until very tender, 10–12 minutes. Drain well and return to pot off heat to dry for 1–2 minutes. Add 2 tbsp unsalted butter, 1 tbsp heavy cream, 1 tsp salt, and 1 tsp ground white pepper. Purée with an immersion blender or transfer to a food processor and blend until completely smooth. Adjust texture with a splash of cream or water if too thick. Keep warm until plating.

Preheat oven to 425°F (220°C) or use same oven after ribs are done. Toss sliced delicata squash with 2 tbsp olive oil, 1 tsp salt and 1 tsp black pepper. Arrange in a single layer on a sheet pan. Roast until edges are caramelized and flesh is tender, 18–22 minutes, turning once halfway through. Keep warm for plating.

In a small saucepan combine 1 cup pomegranate juice and 2 tbsp sugar. Bring to a gentle boil and reduce until syrupy and coats the back of a spoon, about 12–15 minutes. Stir in 1 tbsp white wine vinegar and a pinch of salt. Taste and adjust acidity/sweetness. Remove from heat and cool slightly; it will thicken more as it cools. Stir in 2 tbsp pomegranate seeds for brightness just before plating if desired.

Finely mince 8 kaffir lime leaves, being careful to remove any tough central vein, then combine with 1 tbsp minced Italian parsley, 1 finely minced garlic clove, 1 tsp citrus zest, 1 tsp extra-virgin olive oil and a pinch of salt. Mix until a loose, fragrant paste forms. Keep chilled briefly; bring to room temperature before serving so oils open.

Heat a wide cast-iron skillet or heavy sauté pan over high heat until smoking slightly. Toss 12 peeled cipollini onions with 1 tbsp olive oil, 1 tbsp butter, 1 tsp salt and 1/2 tsp black pepper. Add to hot pan and sear without moving for 2–3 minutes until charred on one side, then toss and continue to char on other sides until caramelized and cooked through, 6–8 minutes total. If onions are large, cover for 1–2 minutes to finish cooking. Keep warm.

On each plate (serving 6), spoon a wide swoosh of butternut purée (~3–4 tbsp). Place one braised short rib atop the purée. Arrange 2–3 slices of roasted delicata beside the rib and add 2 charred cipollini onions. Spoon 2–3 tbsp of the reduced braising jus around the meat. Dot or lightly drizzle pomegranate gastrique (about 1 tsp) near the delicata for sweet-acid contrast. Sprinkle a small pinch of kaffir lime leaf gremolata over the short rib to brighten the dish. Scatter a few pomegranate seeds and microgreens as garnish. Serve immediately.