Chile Braised Short Ribs with Roasted Roots, Rosemary Yogurt, and Chile Oil

Serves - 4

Pale Ale is not only great as an ingredient but pairs well with this dish.  The rich caramelization in the meat brings out the malt and the chiles’ flavor and heat are accented by the bitter notes in the beer.  While the fresh rosemary brings out some of the floral aromas of the hops and the yogurt smooths everything out.

INGREDIENTS

Chile Braised Short Ribs

• 1 tsp coriander, ground

• ½ tsp smoked paprika

• 1 ½ tsp black pepper, ground

• ½ tsp – ancho chile powder

• ¼ tsp – cumin, ground

• 1 ½ tbsp – kosher salt

• 4 lb beef short ribs

• 2 Tbsp canola or vegetable oil

• 1 each yellow onion

• 1 each carrot

• 1 each celery stalk

• 1 sprig rosemary, fresh

• 5 sprigs thyme, fresh

• 1 ½ Tbsp tomato paste

• 1 each ancho Chile, dried

• 2 each bay leaves

• 4 cups beef stock

• 12 fl oz – Sierra Nevada Pale Ale

Rosemary Yogurt

• ¾ cup greek yogurt

• ¼ cup heavy cream

• ½ tsp lemon juice

• ½ tsp kosher salt

• 1 sprig rosemary

Arbol Chile Oil

• ¼ cup canola oil

• 1/8 tsp smoked paprika

• 1 each arbol chile, dried

Roasted Roots

• 1 lb parsnips

• 2 lb carrots

• 1 lb turnips

• 2 Tbsp canola or vegetable oil

• 1 tsp kosher salt

DIRECTIONS

Chile Braised Short Ribs

Combine spices and salt in a small bowl and mix thoroughly to create a dry rub. Season short ribs with dry rub.  Chill 1 hour.

Rough chop onion, carrots and celery.

Add oil to large heavy bottom pan and heat over medium-high heat until oil starts to shimmer.  Place short ribs in pan and sear on each side until browned, about 4-5 minutes per side.  Remove short ribs and set aside.

Add chopped onion, carrots, celery, dried chiles and tomato paste to hot pan.  Cooking over medium heat until tomato paste has a deep caramelized color.  The tomato paste will appear almost charred.

Deglaze the bottom of the pot with the beef stock, scraping up all the fond from the bottom of the pan.  Add rosemary, thyme, bay leaves into pan and add back the short ribs.

Add the Pale Ale.  The liquid should come to the top of the short ribs.  Cover the pot and simmer gently, approximately 3 hours.  Check short ribs for tenderness and cook longer if needed.

Remove short ribs and rest under tin foil.  Heat the braising liquid to a boil and reduce by 1/3.  Be careful to not over reduce or your liquid will become too salty.

While the short ribs are braising you can prepare the rosemary yogurt, arbol chile oil and roasted roots.

Rosemary Yogurt

Pick rosemary leaves from the stems and mince and combine with yogurt, heavy cream, lemon juice and salt in a small bowl and whisk to combine.  Refrigerate until ready to serve.

Arbol Chile Oil

Heat oil over medium heat until hot, add arbol chile and remove from heat. Steep chiles in oil at room temperature 1 hour.

Once the oil has cooled to room temperature, using a blender puree chile, oil and smoked paprika.  Strain oil through a fine mesh strain lined with cheesecloth.  Set aside.

Roasted Roots

Preheat oven to 350°F.

Wash, peel and cut parsnips, carrots and turnips into bite size pieces. Toss in a bowl with canola, salt and black pepper.  Lay out in a single layer onto a baking sheet.  Cook 20-25 minutes, or until fork tender.

Bring it all together, plate 2 tbsp rosemary yogurt per plate and top with ½ cup roasted roots.  Place short rib on top of roots and ladle 2 oz reduced braising liquid over beef.  Garnish with a drizzle of arbol chile oil and microgreens or thinly sliced scallions

Pour a glass of Sierra Nevada Pale Ale and enjoy!