Drunken braised beef
Beef second courses
We love braising beef! Depending on what cut we are cooking with we like to use wine or beer. For the short ribs we have tried both wine and beer but we prefer to braise them in beer. For braising, you can use a stout (a nice dark beer ex Guinness) or a porter (slightly mellower than the stout). For this recipe we used a smoked porter made by Stone. When braising we like to use the short ribs with the bone on. The bone adds more flavor to the whole dish. However this recipe works well with short ribs with out the bone.
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