Probably, but that ain’t a bad way to go (see call back to recent blog about drowning in wine). We all know that the alcohol cooks out, but boy does it leave behind some goodness!! I cook with wine, beer, and other alcohol all the time. And it’s great because not only does it do great things to dishes, but then it’s really easy to decide what to drink with dinner!!
So short ribs were on sale and even though a dark, rich braise isn’t quite “seasonal” right now, that definitely didn’t stop me from making my Guinness braised short ribs!
I started with some herbs on the ribs for that pre-braise sear. Rosemary, thyme and sage. I’d later add a bunch more fresh rosemary. I love fresh herbs and my Rosemary bush is doing quite well these days.
I didn’t have much in the way of a mire poix, but I didn’t find that to be a problem here. My cooking is a lot of improv – what I’ve got, what I’m feeling in the moment, no rules, just food. Sauteed up some red peppers and tomatoes with a little more Rosemary for a bit, added some tomato paste and water and then placed the meat back in the pot to build the bath.
Starting with a whole bottle of Guinness. The braising takes some time. It’s fine to add during, but it’s good to start off with enough liquid to cover at least 3/4 of the subject. I added a couple more goodies to make a happy braise.
Vanilla paste and some smoked maple syrup from Runamok Maple. Love this stuff. Used it in my Guinness with dinner too – just a couple drops and it smelled like a campfire!! Mmmm! About 2.5-3 hours for the braise gets to the point when the meat breaks. I feel victorious when that happens. “I broke you!” Then it just falls apart and melts in your mouth. I always taste a lot during the braising because it’s better to keep adding then trying to take away. That almost never works. Nearing the end, I thought it could use a little more sweetness. Hmmm. Maple whiskey? Ok!
I added a hefty splash to finish off this braise. Man, this braise got nice and dark and rich!! It did not disappoint. In fact, I think it may have been one of my best. I roasted up some spaghetti squash to serve it over and drenched the plate in the braise because it was literally drinkable!!