Shiner Bock Braised Short Ribs with Maple-Balsamic Glaze

To Serve 6 to 8.

Braise:

4 pounds meaty beef short ribs

Salt, freshly ground black pepper, and sweet paprika

Olive oil

2 medium onions, roughly chopped

4 large garlic cloves, peeled and chopped

2 medium carrots, peeled and sliced thin

2 celery stalks, chopped

2 cups Shiner Bock beer

1 cup beef stock

3 ancho chiles, seeds and stems removed

2 rosemary sprigs

Maple-Balsamic Glaze:

½ cup pure maple syrup

2 cups balsamic vinegar

2 rosemary sprigs

1 tablespoon prepared horseradish

Season the ribs all over with salt, pepper and paprika. Place in a single layer on baking sheet, cover with plastic wrap and set aside at room temperature for 30 minutes.

Preheat oven to 350 degrees. Pat the ribs dry with absorbent paper towels, but don’t rub off the seasonings. Add some additional black pepper. Heat a glaze of olive oil in a heavy, deep-sided, 14-inch skillet over medium-high heat. Sear the ribs until well-browned, turning often. Repeat until all ribs are browned. Be sure not to crowd the pan; the ribs should not touch. Place the ribs in a single layer on a sheet tray. Pour off and discard all but about ¼ cup of the fat from the pan. Return pan to heat and sauté the onions, garlic, carrots and celery, seasoning them with salt and pepper, until the vegetables are browned and wilted, about 8 minutes.

Add the Shiner Bock and bring to a full boil, scraping the bottom of the pan to release all the browned bits. Add the stock, ancho chiles, and rosemary sprigs; cook an additional 5 minutes. Pour the vegetable-beer-stock mixture into a baking pan large enough to accommodate all of the ribs in a single layer. Place the ribs on top of the vegetables. Cover the pan tightly with foil and bake in preheated oven for 4 hours, or until the ribs are fork tender.

While the ribs are braising, make the glaze. Combine maple syrup, balsamic vinegar, rosemary and horseradish in a saucepan; whisk to blend. Reduce over medium heat until reduced by 2/3 and very syrupy. Remove from heat and set aside to cool to room temperature.

Remove the ribs from the pan and set aside to keep warm. Strain the braising liquid, discarding the vegetables. Skim fat from surface. Place liquid in saucepan and cook to reduce by half.

Serve the ribs in a pool of the reduced pan juices. Place the Glaze in a squeeze bottle and squiggle a portion over each serving.

Terry Thompson-Anderson, CCP

Cookbook Author and Editor of The Texas Food and Wine Gourmet Website

Soft Polenta with Jalapeno and Onions

Polenta is a very delicious, but much under-used and often misunderstood, side dish. A grain milled from corn, polenta is often used in Italian cooking, but makes a great side for beef, pork and poultry. Especially roasted chicken or quail. I often stir in a bit of minced cilantro right at the end of the cooking process, if the flavor of cilantro will complement the other flavors in the meal.

To Serve 6-8.

¼ pound (1 stick) unsalted butter

2 fresh jalapenos, seeds, stem and veins removed, minced

1 medium onion, chopped

2-1/4 cups chicken stock

2-1/4 cups whipping cream

1-1/2 cups polenta

Salt to taste

1 tablespoon minced cilantro, optional

Melt the butter in a heavy 4-quart saucepan over medium heat. When the foam subsides, add the jalapeno and onion. Saute, stirring often, until the onion is very wilted and transparent, about 7 minutes. Add the stock and whipping cream and increase the heat to medium-high. Bring to a full boil, then add the polenta all at once. Cook, whisking constantly, until the liquid has been absorbed and polenta is thickened, but still pourable. Remove pan from heat and whisk in salt to taste, and the cilantro, if you are using it. Serve hot.

You can visit Terry's website.
www.inmamaskitchen.com