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Cold weather calls for braised meats and good beer, so I thought I’d share this recipe from The Pearl on this blustery January day.

Beer Braised Short Ribs

  • 4 10 oz. pieces short ribs
  • 1 cup red wine
  • 4 fl. oz. tomato paste
  • 8 oz. carrots, peeled & sliced
  • 8 oz. onions, diced
  • 4 oz. celery, sliced
  • 1 bay leaf
  • 1 sprig thyme
  • 1 tablespoon black peppercorns
  • 4 oz. dark beer
  • 1 gallon chicken stock
  • salt as needed
  1. Heat a pan to med-hi heat and add a thin layer of oil.
  2. Season the outside of the short ribs with salt and place in the pan.
  3. Let cook for 4-6 minutes on the first side, until color is very dark brown. Flip short rib and do the same to the other side, remove from pan.
  4. Add celery, onion, and carrot, making sure that it is all in one layer in the bottom of the pan to promote browning. If there is too much for the size of your pan do it in batches, making sure that a very good caramelization is formed.
  5. Remove vegetables from pan and reserve.
  6. Lower heat and add tomato paste. Keep tomato paste moving and scrape bottom with a wooden spoon, making sure to add oil to the tomato if it becomes sticky. When tomato becomes nice and dark brown add the red wine and cook until tomato and wine are nice and syrupy. Be sure to scrape up all the brown bits from the bottom of the pan while the wine is cooking.
  7. Add all the remaining ingredients and the reserved ingredients and bring to a simmer, pour in to an oven safe dish and tightly cover. If your pan doesn’t have a cover you can wrap it in plastic first and then foil.
  8. Cook in a conventional oven at 300F for four hours or in a convection oven at 275F for three hours depending on the thickness of the short rib. Make sure to test the doneness of the meat before you remove it and don’t be afraid to put it back in the oven for a while.
  9. When the braise is done drain off half of the liquid and strain it through a fine mesh strainer. Skim off the fat with a ladle and return to a small sauce pan.
  10. Cook until syrupy on medium heat, season with salt and sugar if necessary and swirl in butter with a whisk right before serving.
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