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Beer-Braised Short Ribs (Costolette di Manzo Brasate alla Birra)
The bones in the short ribs add great flavor to this dish; however, you could also make it with big chunks of beef chuck. If you do, reduce the initial cooking time of the meat by about half. The pestata of almonds and porcini does double duty here, adding a rich earthiness to the sauce and helping to thicken it without flour. As much as I enjoy Italian wine with my meals, since this recipe contains beer, here I would accompany it with one of the good artisanal beers coming out of Italy. From Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 by Tutti a Tavola, LLC. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
6
Servings
2 hours 40 minutes
35 minutes active
Ingredients
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¼
cup dried porcini
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1
cup slivered almonds, toasted
Directions
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01Combine the porcini and almonds in the work bowl of a mini-food processor. Pulse to make an almost smooth pestata. Heat the olive oil in a large Dutch oven over medium heat. Season the short ribs with 1 teaspoon salt and several grinds of pepper. Brown the short ribs all over, removing them to a plate as they brown, about 5 minutes per batch.
This is not a bad stew. But as written, it is incredibly greasy. Short ribs render a huge amount of fat, and this recipe includes all of it. Next time I would drain all but 1 tbs of fat from the Dutch Oven after browning the short ribs. Also, browning the ribs, that is searing until visibly brown on each side, took 30 minutes. We did have fun pairing it with Menabrea Bionda, an Italian lager.