We recently joined Chef Kris in the Eccentric Café’s kitchen for the first “Most Chefinitely” ingredient challenge , where he is given a box of mystery ingredients and is put on the spot to cook a dish. This is one of two dishes he came up with – the other being a Cherry and Short Rib Raviolo with Bell’s Porter.
Don’t worry, it’s not an overtly complicated recipe. “This will be a really lovely and easy thing for you to be able to do at home,” Chef Kris said.
Braised to a fall-apart in tenderness, this short rib is cooked in a stew with root vegetables, beef stock, chili crisp, Michigan cherries and the malty notes of Bell’s Porter. Delicious and warming, this dish shows the power of Porter – and the Maillard reaction – in the kitchen.
Ingredients
- 4 lbs of short rib, cut into individual bones
- 3 large carrots, peeled and cut into 3-inch sections
- 1 large onion, cut into large pieces
- 1 fennel bulb, cut into large pieces
- 10 cloves of garlic, minced
- 1 cup of pitted cherries
- 8 cups of beef stock
- 1 bottle Bell’s Porter
- 2 Tbsp chili crisp
- 2-4 Tbsp cooking oil
- Salt and sugar to taste
Instructions
- Sprinkle salt on all sides of the cut short ribs and let sit for 5-10 minutes.
- While the short ribs are sitting, add the oil to a large pot and heat until shimmering and sear each short rib on all sides until brown. Set the short ribs aside.
- In the hot pot add the onion, fennel, and garlic and cook until they start to brown. Add the carrots and deglaze the pot with the Bell’s porter and cook until the liquid is reduced by half.
- Add the short ribs back to the pot and cover the ribs with the beef stock. Add the cherries and chili crisp, bring to a simmer, and cover.
- Braise the short ribs for 2-3 hours, or until tender. Taste and season with salt and sugar.
