Beef Carbonnade: Slow-Braised Short Ribs with Beer and Mustard
By Emma Collins
Total
155 min
Servings
4
Cook this dish for four people, Beef Carbonnade, in a single Dutch oven. Store leftover short ribs and gravy in the refrigerator for later use. Short ribs and gravy can be cooked completely when first prepared and served with other side dishes, such as potatoes or rice, at another meal. Short ribs and gravy made with mustard and beer are enhanced by long, slow cooking.
Beef short ribs are dredged in flour and fried in olive oil. Carrots, onions, button mushrooms, and speck are added to the pot and cooked until soft. Tomato paste and crushed garlic are sautéed. Beer is added and reduced. Whole-grain mustard, thyme, rosemary, and beef broth are added to the braising liquid. Lager was used in this recipe, but other beers may be substituted as desired.
The ribs must be browned on all sides when they are removed from the pot so that browned bits scraped off the bottom of the pot can be added to the sauce for flavor. The baked ribs should be tender, bake the ribs 30 minutes longer if they are not tender. To thicken the sauce, remove the ribs from the pot and boil the sauce a few minutes longer on the stove.
Serve ribs with mashed, baked, or fried potatoes or rice. Save leftover ribs in sauce so that the meat will be well coated with sauce and each serving of reheated ribs will have vegetables and gravy.
Why this recipe works
- Serves four when made with 1.5 kg of bone-in short ribs. Food prepared in a Dutch oven can be used for dinner and other meals.
- The beer, stocks, vegetables, and mustard cook with the ribs to create a sauce that can be served as a side dish with rice or potatoes.
- Slow cooking in the oven makes the short ribs tender and eliminates the need for further stove-top cooking of leftover short ribs.
- Portions of ribs simmered in onion and mushroom gravy and beer stay moist. The ribs would dry out if separated from the braising liquid.
- A thicker sauce can be cooked down after removing the ribs to serve, giving you the option of serving ribs with various sauce thicknesses at mealtime.
- The recipe includes one flameproof casserole dish for sautéing and serving. This allows you to make a bigger batch without needing extra baking dishes.
Ingredients
- •1.5 kg beef short ribs (trimmed; see notes)
- •2 tbsp olive oil
- •¼ cup plain/all-purpose flour
- •1 large carrot (diced)
- •2 brown onions (sliced)
- •300 g button mushrooms (leave small mushrooms whole or thickly slice)
- •150 g speck (diced)
- •2 tbsp tomato paste
- •2 fresh garlic cloves (crushed)
- •2 tbsp wholegrain mustard
- •1 tbsp fresh thyme leaves (or 1 tsp dried)
- •1 tbsp fresh rosemary (finely chopped)
- •350 ml beer (see notes)
- •500 ml beef stock
- •salt and pepper (to taste)
Instructions
- 1
Preheat the oven to 160°C / 320°F.
- 2
Cut the beef into individual ribs, then dust the ribs in plain/all-purpose flour.
- 3
Heat 1 tablespoon of olive oil in a large flameproof casserole dish or Dutch oven over medium-high heat.
- 4
Fry the ribs in batches until well browned all over, adding extra oil if needed, then remove them to a plate.
- 5
Add the carrot, brown onions, mushrooms, and speck to the pot and fry until the vegetables start to soften.
- 6
Add the tomato paste and crushed garlic to the vegetable mixture and continue cooking for 30 seconds.
- 7
Add the beer and bring to a simmer.
- 8
Add the wholegrain mustard, thyme, and rosemary; stir to combine and scrape the browned flavor spots from the base of the pot.
- 9
Add the beef stock and return the beef ribs, along with any resting juices, to the pot, then bring to a simmer.
- 10
Cover and bake for 2 hours or until the beef is tender. Add salt and pepper to taste and serve.
FAQ
Nutrition (per serving)
Calories
519
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