Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish

Name: Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish
Yield: makes 4 sandwiches
Ingredients: 1 teaspoon vegetable oil; 1 pound boneless short ribs, cut into 4 pieces; 1/2 small carrot, roughly chopped; 1/2 small yellow onion, roughly chopped; 2 garlic cloves, roughly chopped; 2 cups brown ale; 2 sprigs fresh rosemary; 1 teaspoon kosher salt; 1/2 teaspoon black peppercorns, roughly crushed; 2 tablespoons prepared horseradish; 1 baguette; 4 thick slices aged Cheddar cheese; 1 cup Pickled Vegetables (page 193)

December 9, 2011

Perennially popular at Craft are the short ribs braised in red wine. For our ’wichcraft sandwiches, though, we wanted something a bit different, so we chose to braise the short ribs in dark ale with horseradish. The light pickling of the vegetables is so quick there is no time for fermentation; the vegetables retain their crunch and acidity, which contrasts well with the richness of the meat.

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