Barley Wine-Braised Short Ribs

Ingredients

Directions

1. Trim excess fat from short ribs and rub with beef rub seasoning, or sprinkle with salt and pepper.
2. Place a large cast iron pot or Dutch oven over medium heat, and add canola oil. When oil is hot, sear ribs on all sides until well browned. Remove ribs and reserve on plate. Preheat oven to 350ºF.
3. Turn heat to low and add onion, carrots, celery, and chile to pot. Cook and stir until onion turns golden. Add garlic and deglaze with balsamic vinegar. Add pomegranate juice and stock. Scrape any browned bits from bottom of pan.
4. Add beer and bring to a simmer. Add ribs and submerge in liquid. Cover with a lid or a double layer of foil, crimped tight around edges of pan, and bake for 2 1/2 hours.
5. Remove ribs from oven and carefully drain off pan juices; set juices aside to let fat rise to the surface. Set ribs on a large warmed platter, cover and keep warm. Skim off and discard fat; drain juices.
6. In a large saucepan over medium-low heat, melt butter and sauté onions until caramelized. Stir in tomato paste and cook until browned. Add skimmed sauce from ribs and reduce over medium heat until sauce is thickened and coats back of spoon, about 30 minutes.
7. Arrange ribs on platter, add sauce to taste. Garnish with mixture of pomegranate seeds, chives and roasted corn kernels.

Reprinted from The Best of American Beer & Food by Lucy Saunders. © 2007 Brewers Publications. Photo © Souders Studios. All rights reserved.