An alternative to the traditional St. Patrick’s Day meal of Corned Beef and Cabbage comes from Santa Cruz Mountain Brewing. Owner Emily Thomas prepares the short ribs with SCMB’s Chipotle Chocolate Stout, but says it will work with any good stout—even Guinness! For the slaw use a lighter brew. To find out how to pair beer and food and for more on cooking with beer, see EMB’s article “I’ll have a beer with that.”
1 rack beef short ribs, about 2 1/2 pounds, cut into 4-ounce portions
2 tablespoons of Chili powder
2 tablespoons chipotle olive oil from the True Olive Connection
1 tablespoon soy sauce
3 tablespoons bittersweet cocoa powder
1 medium red onion, sliced
4 cloves garlic, peeled and chopped
6 tablespoons Worcestershire sauce
6 tablespoons light brown sugar
1 22 ounce bottle of Thy Twisted Sister (chipotle chocolate stout – Santa Cruz Mountain Brewing) or Chipotle Stout (Rogue Brewing) or any good Stout
salt and pepper to taste
Season both sides of the ribs with the chipotle chile powder, salt and pepper.
Preheat the oven to 350 degrees F.
In a dutch oven, add oil and sear ribs on all sides. Add the soy sauce, cocoa powder, onion, garlic, Worcestershire sauce, brown sugar, kosher salt, and stout to the roasting pan, and bring to a simmer over medium-high heat. Adjust the seasoning, to taste, and tightly cover, and transfer to the oven. Cook until the ribs are tender and fall from the bones, about 3 to 3 1/2 hours.
Beer Brassica Slaw
1 head of cabbage or your favorite brassica (kohlrabi, etc).
1 bunch of cilantro
1 red onion
1/4 cup of Organic IPA (Santa Cruz Mountain Brewing), Torpedo (Sierra Nevada) or your favorite IPA
1 tablespoon salt
Shred cabbage and red onion. Chop cilantro finely and mix with cabbage and red onion. Season with lime juice, IPA, salt and pepper. Serve.