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Short Ribs with Beer and Buckwheat Honey

January 11, 2011 • 17 Comments

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Short Ribs with Beer and Buckwheat Honey

- Merrill

A couple of years ago, I did a write-up on buckwheat honey for the New York Times, and in preparation I met up with Zeke Freeman, one of the founders of Bee Raw honey. He sat me down for a formal honey tasting and took me through several of his favorite varieties. He saved the earthy brown buckwheat for last. While we talked about ways to maximize its rich, faintly funky flavor, he suggested using it for short ribs. With beer. Needless to say, I thought that was a splendid plan.

The recipe below is what I came up with after a little experimentation, and it ran in T Living in November, 2006. It's a rustic version of short ribs (no mirepoix or reductions here), and one that won't take up your whole day.

Short Ribs Braised In Beer and Buckwheat Honey

Adapted from Zeke Freeman at Bee Raw

Serves 6

  • 2 tablespoons vegetable oil
  • 5 pounds short ribs, trimmed
  • Salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 3 tablespoons whole-grain mustard
  • 1/3 cup buckwheat honey
  • 12 ounces good brown ale (I used Dogfish Head this time)
  • 1 bay leaf

1. Heat the oven to 350 degrees. Put the oil in a large, heavy pan or Dutch oven set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. (You will probably need to do this in batches.)

2. Remove the short ribs from the pan and pour off all but about 3 tablespoons of fat. Decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly caramelized, about 5 minutes. Stir in the mustard, honey, ale, and bay leaf. Return the meat to the pan and coat with the sauce.

3. Bring the sauce to a simmer and cover the pan tightly with a lid or foil. Put in the oven and cook until the meat is pull-apart tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Reduce the sauce by simmering it for a few minutes if you'd like. Serve the meat warm with some of the sauce spooned over the top.

 

Jump to Comments (17)

Comments (17)

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over 3 years ago facebooker_100001818547369

This is an outstanding dish. I loved it. I made it ahead for a family day. I may have caramelized mine a little too much, but it was still great. It is a great Sunday meal.

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over 3 years ago ed one pan

GREAT FOR A SNOWY DAY

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over 3 years ago John Marcova

Hi,
i got new recipe with raw buckwheat.
it looks very tasty and delicious...i'll try to cook..
the recipe is very easy and healty.
raw buckwheat

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This sounds delicious. But, more importantly, excellent beer choice! :)

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over 3 years ago snaab

I'm going to make this as soon as I can track down some buckwheat honey, any suggestions on what to use as a side for this?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Mashed potatoes, maybe? And a nice big salad.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Merrill, would you be so kind as to post a link to the article that you wrote on buckwheat honey? Many thanks. :o)

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Here's the link: http://bit.ly/gLaQko (I's more of a round-up of different ingredients, and sadly, the photos are no longer available.)

Kay_at_lake

over 3 years ago Kayb

Darn it....I had my mind made up how I was going to make my short ribs this weekend, and now I'm wavering. May have to get more short ribs and make two batches! If there's no buckwheat honey, will regular work?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sure!

Kay_at_lake

over 3 years ago Kayb

OK, now I'm still wondering....if I used regular honey, should I go with a darker, more flavorful beer? Say a stout?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

That's a great idea. I think a bit of molasses would also add some of the same earthiness.

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over 3 years ago allie

How do you skim the fat while it's hot? I sometimes use a gravy separator, but would love an easier method.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I just tip the pot and use a shallow spoon to skim it off -- not necessarily "easier," but quick!

Pa300043

over 3 years ago cindy_perkins_marlow

I'm so thankful you decided to not include nutritional information on your blog and that you leave it up to those of us who are concerned with that to figure it out if we choose. Otherwise, I might not be willing to try some of your scrumptious recipes. Instead I'll experience a meal that includes a large, lucious salad and one (or maybe two) amazing short ribs!

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over 3 years ago reub

Looks wonderful. What do you mean by trimming the short ribs though?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Just getting rid of some of the extra fat and any obvious sinew.