Shiner Bock Braised Short Ribs with Mascarpone Polenta & Brussels Sprout Leaves


Ingredients for Short Ribs:

4 bone-in beef short ribs
2 yellow onions, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 bulb fennel, chopped
4 bay leaves
2 heads garlic, cut in half
10 sprigs thyme
2 qts. Shiner Bock beer
2 qts. chicken stock
1 tablespoon black peppercorns
kosher salt and olive oil as needed

Method for Short Ribs:

1. Preheat oven to 275 degrees.
2. Season short ribs generously with salt. Heat a large sauté pan with oil and sear the short ribs on all sides until browned.
3. Remove short ribs and place them in a braising pot or casserole dish.
4. Sweat onion, celery, carrot and fennel. Add remaining ingredients with the short ribs and bring to a simmer.
5. Cover with parchment paper and foil and cook in the oven for 6 hours.

614 West Davis Street, Dallas, TX, 75208