Michael Symon's Porter-Braised Beef Short Ribs | Symon's Dinners Cooking Out | Food Network
These caramelized ribs combined with earthy vegetables and the deep richness of porter beer create a dish that's both hearty and flavorful. The touch of thyme adds a fresh nuance, making this dish a true comfort food masterpiece. #MichaelSymon #SymonsDinners #FoodNetwork #ShortRibs Catch Michael hosting #24in24: Last Chef Standing, Sundays at 8|7c and #StreamOnMax: foodtv.com/StreamOnMaxYT! Get the recipe ▶ foodtv.com/4jLw3jT Subscribe to Food Network ▶ foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Porter-Braised Beef Short Ribs with Salsa Verde RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 3 hr 30 min Active: 30 min Yield: 4 servings Ingredients 1/4 cup extra-virgin olive oil 2 pounds bone-in English-cut beef short ribs (your pieces should be 2-inch by 2-inch cubes) Kosher salt and freshly ground black pepper 2 cloves garlic, quartered 1 carrot, diced 1 red onion, diced 1 parsnip, diced 2 tablespoons tomato paste Two 12-ounce bottles porter beer, plus more if needed 2 cups chicken stock, plus more if needed 10 sprigs fresh thyme Salsa Verde, recipe follows Flaky sea salt Salsa Verde: 3 cloves garlic, minced 3 anchovies 1 teaspoon kosher salt 1 tablespoon capers Pinch chile flakes 1/4 cup extra-virgin olive oil 1 bunch fresh parsley, roughly chopped Zest and juice of 1 lemon Freshly ground black pepper Directions Prepare a grill to maintain a temperature of 300 to 325 degrees F. Place a large Dutch oven over direct heat, add the olive oil and heat until hot. Season the short ribs liberally with kosher salt and pepper. Add the short ribs to the pan fat-side down first and brown for 2 to 3 minutes per side. Move the ribs to one side of the pan, then add the garlic, carrot, onion and parsnip with a nice pinch of kosher salt. Cook until the vegetables are lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring frequently, until the tomato paste turns rust colored, about 2 minutes. Deglaze the pan with the beer, scraping up any goodies from the bottom. Add the stock and bring to a simmer, then add the thyme. The liquid should be three-quarters of the way up the side of the ribs. Add more beer or stock if needed. Make sure the fat cap is facing up. Cover the grill and simmer, basting every 20 minutes or so, until the ribs are tender, 2 to 3 hours. Skim off excess fat and discard. Taste the broth and season with salt and pepper to taste. Serve with the Salsa Verde and a sprinkle of flaky sea salt over the top. Salsa Verde: Add the garlic, anchovies and salt to a mortar and pestle and smash to a paste-like consistency. Add the capers and chile flakes and mix for another few seconds, then add the olive oil, parsley, lemon zest and juice and black pepper and mix to combine. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: www.foodnetwork.com ▶ STREAM ON MAX: foodtv.com/StreamOnMaxYT ▶ FACEBOOK: www.facebook.com/FoodNetwork ▶ INSTAGRAM: www.instagram.com/FoodNetwork ▶ TIKTOK: www.tiktok.com/@foodnetwork ▶ TWITTER: twitter.com/FoodNetwork Michael Symon's Porter-Braised Beef Short Ribs | Symon's Dinners Cooking Out | Food Network youtu.be/fgOoCGFVqGM
