Beef Carbonnade: Beer-Braised Short Ribs with Mustard
Tender beef short ribs simmer in beer, mustard, onions, and herbs for a deeply savory carbonnade that is made for mashed potatoes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1.5 kg beef short ribs, trimmed cut into individual ribs
- 2 tablespoons olive oil divided as needed
- 1/4 cup plain flour for dusting
- 1 large carrot diced
- 2 brown onions sliced
- 300 g button mushrooms left whole if small or thickly sliced
- 150 g speck diced
- 2 tablespoons tomato paste
- 2 fresh garlic cloves crushed
- 2 tablespoons wholegrain mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh rosemary finely chopped
- 350 ml beer lager works well
- 500 ml beef stock
- to taste salt and black pepper
Instructions
Instructions
- Preheat the oven to 160°C (320°F).
- Cut the beef into individual ribs and dust them with the flour.
- Heat 1 tablespoon of olive oil in a large flameproof casserole or Dutch oven over medium-high heat. Brown the ribs in batches, adding oil if needed, then transfer them to a plate.
- Add the carrot, onions, mushrooms, and speck to the pot. Cook until the vegetables begin to soften.
- Stir in the tomato paste and garlic and cook for 30 seconds.
- Pour in the beer and bring it to a simmer.
- Add the mustard, thyme, and rosemary. Stir while scraping the browned flavor from the base of the pot.
- Add the beef stock and return the ribs and any resting juices to the pot. Bring the liquid back to a simmer.
- Cover and bake for 2 hours, or until the beef is tender. Season with salt and pepper before serving.
Notes
Brown the ribs well because the caramelized fond builds the sauce's flavor.
If the beef is not tender after 2 hours, return it to the oven for another 30 minutes.
For a thicker sauce, remove the ribs and simmer the liquid briefly on the stovetop.