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Mario Batali's Beer Braised Beef Short Ribs with Snow Pea Salad

Mario Batali
Servings: 8 to 10
2+ hr

Short Ribs with Snow Pea and Mushroom Salad

  • Ingredients
  • step-by-step directions
Mario Batali's Beer Braised Beef Short Ribs with Snow Pea Salad
  • For the Beef Short Ribs:
  • 1/4 cup Extra Virgin Olive Oil
  • 7 pounds Beef Short Ribs (cut into 3 to 4-inch pieces)
  • 2 tablespoons Celery Seed
  • 1 cup All-Purpose Flour
  • 3 Carrots (cut into 1/2-inch pieces)
  • 3 Celery Stalks (cut into 1/2-inch slices)
  • 1 large Onion (medium diced)
  • 6 Garlic cloves
  • 2 bottles of Belgian Beer (12 ounces each)
  • 2 cups Basic Tomato Sauce
  • 2 cups Chicken Stock
  • 2 cups Peas (shelled)
  • Kosher salt and freshly ground black pepper (to taste)
For the Snow Pea Salad:
  • 3 cups Snow Peas (strings removed and julienned lengthwise)
  • 2 cups Oyster Mushrooms (julienned)
  • 2 Limes (zest and juice)
  • 1 Jalapeno (sliced thinly into rounds)
  • 1/2 cup Mint (leaves chopped)
  • Olive Oil (for garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 375ºF.
  • In a large heavy bottomed Dutch oven, add olive oil and heat over medium-high heat until smoking hot.
  • Season the short ribs with salt, pepper and celery seed.
  • In a baking dish add the flour. Dredge the short ribs in the flour, shaking off the excess, and add to the pan, working in batches so as not to overcrowd the pan. Sear on all sides until deep golden brown, about 12-15 minutes per batch. Remove the short ribs from the pan once browned and set aside.
  • Add the onion and season with salt and pepper. Cook for 2 minutes before adding the garlic, carrots and celery. Season again with salt and pepper and cook for 4-5 minutes, or until the vegetables turn golden brown.
  • Deglaze with the beer, scraping up the browned bits on the bottom of the pot with a wooden spoon.
  • Add the tomato sauce, chicken stock and short ribs back to the pot. Bring the mixture up to a boil, cover with a lid, and transfer to the oven. Cook for 2 1/2 hours, or until the meat is fork tender. Remove from the oven and skim the fat from the braising liquid. Stir in the peas. Serve the short ribs with the snow pea and oyster mushroom salad.
  • For the salad: In a mixing bowl, add the peas, mushrooms, jalapeno and mint. Add the lime zest and juice and drizzle with olive oil. Season with salt and pepper. Taste and adjust seasoning.
  • Helpful Tips:
    1. Cut the vegetables into small pieces so they become part of the velvety sauce.
    2. Leave the bones in the short ribs for added flavor.
    3. Ensure that the meat has properly browned. The browning process increases the richness of the meat.
    4. If you would prefer not to degalze with beer, try cider, stock, or wine.
    5. Frozen peas can be used for fresh ones in this recipe.
Similar categories: Dinner Courses & Meals
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