As the winter chill begins to set in it is time to pull out some classic stick to ribs meals and pair it with a hearty stout. We have turned to our friend and Chef extraordinaire Amy Barnes for this delicious recipe of oven braised short ribs made with Gruvi Stout and mashed potatoes with Gruvi Pale Ale - Get Cookin and Get Gruvi!
GRUVI STOUT BRAISED BEEF SHORT RIBS ~ serves 6
- 5 lbs. beef short ribs
- 1 tablespoon Ancho Chile Powder
- 1/2 teaspoon Salt
- 1 /2 teaspoon Black pepper
- 3 sweet onions, julienned
- 12 oz Gruvi Stout
- 8 oz leftover coffee
- 1/4 cup honey
- Using your slow cooker option on your Instant Pot or Slow Cooker, place the ribs into the bottom. Sprinkle with Chile Powder, Salt and Pepper. Cover with sliced onions.
- Top with beer, coffee and honey Cover with lid and cook on high for 6 hours or on low for 11-12 hours.
- When done remove beef short ribs and onions with slotted spoon to a serving plate. Adjust sauce with additional seasoning as desired. Serve with Horseradish Mashed if desired.
** I prefer to do these a day in advance for flavors to blend and to remove chilled excess fat.
GRUVI PALE ALE & HORSERADISH MASHED YUKON’S ~ serves 6
- 3 pounds Yukon Gold potatoes
- 1 cup Gruvi Pale Ale
- 3 tablespoons butter
- 2 tablespoons prepared Horseradish
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- Wash then rough chop potatoes (peel if desired), making sure they are similar in size.
- Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes. Drain well in colander.
- In a medium pan bring butter Gruvi Pale ale and Horseradish to a slight simmer. Add salt and pepper.
- In a large bowl. Pour beer mixture over potatoes and combine well. Season to taste as desired with seasonings or additional horseradish as desired.