Bailey’s American Grille, Seabrook, Texas
Yield: 4 to 6 servings
Canola oil 1/4 cup
Beef short ribs 6 lb.
Salt and freshly ground pepper to taste
Leeks, chopped 2
Carrot, diced 1
Celery rib, chopped 1
Onion, chopped 1
Garlic, minced 1 tsp.
Bay leaves 2
Thyme sprig 1
Bock beer, divided use 12 oz.
Beef stock 5 cups
Demi-glace 1/2 cup
Brown sugar 1-1/2 tsp.
Tomato paste 1 tsp.
Beef base 1/2 tsp.
Ancho chile, seeded 1
Heat oil in braising pan over medium heat. Season short ribs with salt and pepper; sear in hot oil, in batches as necessary, until nicely browned. Remove from pan and set aside. Add leeks, carrot, celery and onion; cook and stir until they begin to soften. Add garlic, bay leaves and thyme; cook 1 minute.
Deglaze pan with about 3/4 of beer, stirring to loosen browned bits from bottom of pan. Add beef stock, demi-glace, brown sugar, tomato paste, beef base and ancho. Return ribs to pan, immersing them in liquid. Heat to a simmer.
Cover tightly; place in 300F oven; cook until meat loosens easily from bone, about 2 hours.
Remove ribs; set aside in warm place. Skim fat from braising liquid. Boil liquid, uncovered, until reduced by half. Add remaining beer.
To serve, reheat meat if necessary. Serve with sauce.