india pale ale braised beef short rib sandwich with gorgonzola cheese sauce

Parachute woman, land on me tonight

Parachute woman, land on me tonight

I’ll break big in New Orleans

And I’ll overspill in Caroline

“Parachute Woman” by The Rolling Stones

Although it pains me to be away from my wonderful wife, it sometimes can be a culinary advantage.  For those of you that know us well, we spend a lot of time together…I mean a lot of time.  This is what happens when you choose the same career path and work in the same school district. Anyways, whenever Elissa is away, it gives me the chance to make things that she does not usually enjoy, i.e. duck, lamb, and tonight’s specialty-beef short ribs.

I paired the ribs with a Gorgonzola cheese sauce, Elissa also happens to loath blue cheese. While this would have caused vomit-inducing gags for my wife, it would be bliss for anyone who likes braised beef and Gorgonzola (i.e. me).

Did I mention there is bacon in this recipe too???

Now I feel bad, I guess I will need to make it up to my beautiful bride by making her favorite, mac and cheese…

IPA Braised Short Ribs

Ingredients:

1 cup of carrots, diced
1 cup of celery, diced
1 medium onion, chopped
3 cloves of garlic, diced
5 sprigs of thyme
½ pound of bacon, chopped
3 pounds of beef short ribs
½ cup of all purpose flour
Salt and pepper
Olive Oil
1 cup of beef broth
3 tablespoons white wine vinegar
2 bottles of your favorite IPA

Directions:

1.    Preheat oven to 300° F
2.    In a large heavy pot, cook the bacon until crispy and brown, reserve
3.    Keep about two tablespoons of bacon fat (dump out the rest) add about two tablespoons of olive oil
4.    Heat oil on high heat, wait until hot
5.    Meanwhile, season short ribs with salt and pepper, dredge in flour making sure that all excess flour is removed
6.    Brown short ribs on all four sides, working in batches, about two minutes per side, reserve
7.    Add onion, celery, carrot, and garlic, cook until soft
8.    Add short ribs
9.    Add beer, white wine vinegar, thyme and enough beef broth
10.    Season with about 1 teaspoon of salt and pepper to taste, cover, place in oven for about three hours
11.    Remove pot from oven, remove ribs from pot, let cool slightly
12.    Pull out bones and discard any extra fat or connective tissue
13.    Chop meat with a large knife, place in a small bowl
14.    Mix in bacon, season with salt and pepper
15.    Serve on a ciabatta bun with Gorgonzola cheese sauce (see below)

Gorgonzola Cheese Sauce

Ingredients:

3 tablespoons unsalted butter
3 tablespoons flour
2 cups of milk
½ pound of Gorgonzola cheese, crumbled
Pinch of cayenne

Directions:

1.    Melt butter in a medium sauce pan over medium heat, add flour and cook for about one minute
2.    Add milk and wait for the mixture to thicken, when it does thicken, add the cheese
3.    Once the sauce has thickened add cayenne and serve