One Heck Of A Birthday Meal... Beer Braised Short Ribs, Horseradish Parsnip-Potato Mash & Buttermilk-Beer Soaked Crispy Onions.

Today happens to be my birthday and I can't think of a more fitting recipe for such an occasion. I am asked on a daily basis, what is my specialty and my reply is always as follows; "I cook everything with the same amount of whimsy, passion and heart, so I'd have to say whatever is on the menu!" I really do think that's the truth, but I really excel in the protein department.

I love to quick cook short ribs, meaning to simply broil for 10 minutes on high and add nothing but salt and pepper and that's a great way to eat them. If you want to get the best out of a short rib however, the real way to go is to slow cook (braise) the heck out of them. Is it tedious? In a word, yes but the results are well worth the effort. These things melt in your mouth like butter and with the addition of the creamy spicy potatoes, and the texture and taste of the crispy onions you have a meal fit for a birthday boy or girl. All that's left to say is Happy Birthday to me!!!

 On the menu today: Beer Braised Short Ribs, Horseradish Parsnip-Potato Mash & Buttermilk 
 Beer Soaked Crispy Onions.

Braised Short Rib Ingredients: 

• Short Ribs (1 PP) 
• Diced Onions (1 cup)
• Diced Carrots (1/2 cup) 
• Diced Celery (1/2 cup) 
• Garlic (1 Tbs) 
• Rosemary (4 bunches)
• Bay Leaf (3-5 each) 
• Beer (1/2 cup)
• Beef Stock (3 cups) 
• Salt & Pepper (TT)
• Olive Oil (2 Dabs) 
• Vegetable Oil (2 Tbs)  

Process: 

Start out by dicing the veggies and then seasoning the ribs with olive oil, salt & pepper and then searing in a hot skillet with the vegetable oil, as seen above and below.

Create a good sear, as seen below by allowing the meat to sit until it forms a nice crust. This
will help during the braising process. The key to a great sear is patience, leave the meat alone and
resist your urge to flip it around or shake the pan.

Once the meat is seared and crusted, set it aside in the dish that will be your braising pan. Next and in the same pan that was used to sear the meat (without cleaning it) add the vegetables for a quick saute. Next add the garlic and the herbs to cook for about 3 minutes.

Add the vegetables to the braising pan and then place the meat on top as seen below.

Finally, add the beef stock to the same pan to bring to a boil and slightly reduce, then add the beer and bring back to a boil before pouring over the short ribs and vegetables in the braising pan, as seen in the series of pictures below.

Finally, cover the braising pan with aluminum foil and place in an oven preheated to 375 degrees.
Cook for 2 hours before uncovering, (be careful of steam) and flipping the meat from top to bottom, before placing back in the oven to cook for at least 1.5 hours and as much as 2.5 hours or until the meat is "fall-apart" tender.
 

Beer & Buttermilk Soaked Crispy Onions:

• Sweet White Onions (1 each) 
• Garlic (1 Tbs) 
• Beer (1/4 cup)
• Buttermilk (1 cup)  
• Flour (1 Cup) 
• Salt & Pepper (TT) 

Process:

Cut the onions into thin slices and put them a a bowl with the milk, beer and garlic mixture. Allow to marinate until the beef is ready to be plated. Once everything is ready take the onions out of the mixture to drain and cover with the flour, salt and pepper mixture to coat. Place in a deep fryer, preheated to 350 degrees until golden brown, as seen below. This should take about 3-5 minutes. Season with salt & pepper as needed for taste.

Parsnip  & Potato Mash Ingredients: 

• Parsnip (1 each)
• Med. Yukon Gold Potatoes (5-7 each) 
• Milk (1 cup) 
• Butter (1/4 stick)
• Heavy Cream (1/4 cup) 
• Horseradish (2 Tbs)
• Salt & Pepper (TT) 

Process: 

Peel and cut parsnips and potatoes and place in a pot and cove with cold water. Bring to a boil, reduce the temp slightly and cook until tender (20 minutes or so). Meanwhile in a separate sauce pot add the milk cream and butter to cook for about 10 minutes on medium. Once the potatoes are done, add them to an over-sized bowl and mash with a masher before adding the liquid a bit at a time and stirring slowly. (Do not over stir as the potatoes will become gummy). Taste and add in the horseradish then the salt and pepper. Cover and allow to sit until plating. 

Stock Reduction (Au Jus): 

• Beef Stock (1/2 Cup) 
• Beer (2 Tbs) 
• Butter (3-4 chips) 
• Salt & Pepper (TT) 
• Rosemary (1 bunch)

Process: 

Reduce the stock to half with the rosemary in it and then add the beer and the butter chips while swirling the pan vigorously. Finally, taste and add salt to finish before pouring over the beef and around the potatoes as seen in the plating below.

Beer Braised Short Ribs, Horseradish Parsnip-Potato Mash & Buttermilk  Beer Soaked Crispy Onions.