Sticky braised short ribs to beat the chill and celebrate National Beer Day

We’re in the grip of an icy winter and staying warm and cosy means staying indoors, wrapping up and enjoying wholesome rib-sticking meals. And by adding the much-favoured comforting toasty malts of beer to your cooking — with its hint of caramel, warming barley and nutty aftertaste — you will have family and friends begging for more. Beer will add a big, extra helping of flavour and if you are worried about the young ones, the beauty of adding a tipple to your food is that during the cooking process the alcohol cooks off, leaving behind the delicious flavour of the beverage.

So instead of a Sunday braai while enjoying a beer or draught, bring the combo inside and enjoy it in a heart-warming dish. Culinary expert Lufuno Sinthumule, aka Chef Funi, loves getting creative in the kitchen, and when asked to incorporate beer into his cooking in celebration of International Beer Day on Friday, his flair came to the fore.

Chef Funi is not only a skilled chef, he’s also a highly experienced nutritionist, favouring wholesome ingredients in their natural state prepared in a healthy and economical way. His passion for hearty yet healthy eating shines through in his recipes as he marries nutrition with flavour. This braised beef short rib stew is a winner. 

Braised Beef Short Ribs

You will need: 

2.5kg bone-in beef short ribs (thick cuts) 

10ml (2 tsp) each of salt and freshly ground black pepper

15ml (1 tbsp) freshly chopped thyme

10ml (2 tsp) smoked paprika 

30ml (2 tbsp) vegetable oil

1 large onion, finely chopped

2 medium carrots, peeled and sliced on the diagonal 

1 large celery stalk, finely chopped

3 cloves of garlic, chopped

45ml (3 tbsp) flour

125ml (½ cup) Worcester sauce   

1 can beer

250ml (1 cup) beef stock 

125ml (½ cup) water

30ml (2 tbsp) tomato purée 

45ml (3 tbsp) balsamic vinegar

3 bay leaves

Salt and freshly ground black pepper 

2-3 sprigs of fresh thyme

1. In a large bowl, season the meat generously with salt and black pepper, add thyme and paprika. Rub the seasoning all over the ribs. Cover and refrigerate for about 1-2 hours.
2. Heat the oil in a large, oven-safe pot over a medium-high heat. Working in batches to avoid crowding, sear the short ribs on all sides until they are browned and crispy on the outside. This will take about 5 minutes per batch. Remove the ribs from the pot and set aside.
3. In the same pot, add the chopped onion, carrots and celery. Sauté the vegetables until they are softened and lightly brown, about 5 minutes. Add the garlic, sprinkle with flour and continue to cook until the flour is lightly browned, about 2 minutes. 
4. Pour in the Worcester sauce and scrape the bottom of the pot to release any brown bits. Allow to simmer for a few minutes until it has reduced slightly.
5. Add the beer, beef stock, water, tomato purée, vinegar, bay leaves, salt and black pepper, and thyme sprigs. Return the ribs and any collected juices to the pot and spoon the liquid over the meat.
6. Cover and place in a preheated oven of 180°C for about 2.5 hours, or until the meat is tender and falling off the bone. 
7. Once the short ribs are perfectly cooked, remove them from the pot and set aside. Skim any excess fat from the surface of the cooking liquid.
8. Strain the cooking liquid into a saucepan and simmer it over a medium heat until it has reduced and slightly thickened.
9. Serve the short ribs with the braising sauce and accompany them with Parmesan mashed potatoes and rocket salad.
10. Garnish with the remaining fresh thyme leaves.