Beer-braised Short Ribs in Whiskey Sofrito with Artichokes & Olives

Cooking Time: Approximately 3 hrs. & 30 min.

Braised beef-probably the surest winner to any dish on the table, because who doesn't love a hearty helping of juicy and tender meat just falling off the bone and melting in your mouth.

Anyone could easily braise meat as easy as dumping ingredients on a slow-cooker but what edges a braised recipe from all the others is for this dish to boast several layers of flavor in one bite. The long process of braising tends to blend all the ingredients in one-note, cooked out and devoid of the delicious distinct flavor of each component. However, cooking with the right temperature & sequence makes a huge difference to the final outcome of this dish.

A broth alone makes well as a braising liquid but if you want to give your sauce more depth and range, a light beer combined with the broth gives the dish just the right sourness that mellows deliciously and compliments the natural sweetness of some vegetables like onions. In this recipe, whiskey is also added to deglaze and eventually caramelize as sweet earthy base for the sofrito.

Ingredients:

1.5 lb. Beef Short Ribs

1/4 cup All-purpose Flour

3 pcs. Potatoes (Quartered)

1 cup Carrots (Chopped)

1 pc. Big Bell Pepper (Roasted & Diced)

1 pc. Onions (Sliced Thinly)

1/2 bulb Garlic (minced)

2 cups Broth (Beef or Chicken)

2 cups Beer (light lager)

2 oz. Whiskey (I used Old Barton)

1 can Artichokes (Quartered)

1 cup Green Olives

2 tbsp. Smoked Paprika

As Needed Cooking Oil

To Taste Salt & Freshfly Ground Pepper

Garnish Rosemary

Directions:

1. Combine the broth with the lager beer, set aside.

2. Dredge the short ribs in flour to cover all sides of the meat, set aside.

3. (Ideally)In a Dutch oven, pour enough oil for searing and give the short ribs a quick sear on both sides. Remove from the pot to rest.

4. In the same pot, sauté the garlic to brown followed by the onions until translucent and add the bell pepper. Drizzle in the bourbon and continue to sauté until the mixture caramelizes.

5. Adjust the heat to low and drop in the paprika, potatoes & carrots and add back the short ribs.

6. Pour in the combined beer & broth liquid, cover and simmer for at least 2 to 3 hours or until the short ribs is very tender. (The sauce should reduce and thicken by this time & darken in color)

7. Add in the artichokes(do not include the juice) and olives - continue to simmer on low for at least 10 min.

8. Stir in salt & pepper to taste, simmer for 5 more minutes.

9. Garnish & serve. (You may add the aromatics early if preferred, otherwise adding it last refrains strong herbs like rosemary from being too over-powering.)

Digestif:

After a hearty serving of this dish, I craved for a strong pour of something sweet, rich and indulgent with a little bit of heat. Buttery, cherries and cocoa nibs...the perfect cap for this Mediterranean course.

Jack Daniel's Single Barrel Barrel Proof

65.6 ABV