1845 Braised Short Ribs & Parmesan Polenta

1845 Braised Short Ribs & Parmesan Polenta

Difficulty: Easy, but Looks Harder
Time: 30 minutes prep + 4 hours cook time
Beer Style: 1845 Pilsner

We are strong advocates of cooking short ribs on a grill. Trust us that 1845-braised, slow cooked short ribs are, indeed, heaven. And, to make everyone happy there is very little clean up, even less than if you grilled ‘em.

1845 Braised Short Ribs
3 lb Short Ribs
2 c. 1845 Pilsner
18 oz (1 bottle) Favorite Barbecue Sauce (we like Shealy’s or Stubb’s)
2 cloves garlic, minced
Salt & Pepper to taste

Lay out a few large sheets of aluminum foil. Get some sort of pan that can go in the oven. Preheat the oven to 275°F.
Mix the above ingredients (minus the salt and pepper and ribs). Lay the ribs on the aluminum foil and sprinkle with salt and pepper.

Pour the beer and barbecue sauce mixture over the ribs (smart people put the ribs and aluminum foil in the oven pan first) and create a pouch with the aluminum foil. Make sure the aluminum foil is wrapped tight when put it in the oven.

Walk away. You’ve got to let those ribs cook for four hours. Longer if you’re feeling frisky. For the last 15 minutes or so, uncover the ribs so that the sauce will thicken a bit. If you want to, you can flip the rib pouch halfway through, but we haven’t noticed that it really makes a difference.

If you want the same experience as the picture, choose meaty short ribs and make Parmesan Polenta (here’s a recipe we like). We topped it with a little arugula and drizzled with olive oil. That’s some good eatin’. Who said sailors can’t cook?

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