Sunday, November 7, 2010

Beer & Jalapeno Braised Short Ribs and Two Mushroom White Wine Risotto

Finally, fall has approached the south.

When the temperature drops, we feel inclined to stay in and cook up some hearty, comforting meals. We spent a weekend afternoon prepping and cooking for one of the best home dinners I’ve ever had - A slow braised short ribs dish, cooked in beer and jalapeno, paired up with a two mushroom risotto.

The ribs were braised for three hours that fell off the bone, the meat could cut right through by just using a fork. The jalapeno completely melted in the sauce and it produced no spicy heat - it only gave the meat and sauce a slight fragrant scent of jalapeno.

Jalapeno and beer braised short ribs


2 tablespoons olive oil

6 short ribs with bones

Kosher salt and freshly ground pepper

1 large onion, finely chopped

2 carrots, sliced

2 celery ribs, sliced

3 garlic cloves, thickly sliced

1 jalapeno, finely diced

1 bottle of pale ale

3 cups beef stock


1. In a dutch oven, sprinkle some olive oil. Season the ribs with salt and pepper. Add the ribs to the skillet and cook over moderate heat, turning once, until browned and crusty, about 10 minutes. Transfer the ribs to another plate.

2. Add the jalapeno, onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the beer and bring to a boil over high heat.

3. Bring the ribs back into the dutch oven, while turning the boil to a low heat. Cover the dutch oven with a lid, and briase for 3 hours.

Two Mushroom and White Wine Risotto


1 cup dried porcini mushroom

9 cups of chicken stock

3 cups of Arborio rice

half stick of butter

1 pound of fresh mushroom ( we used brown oyster mushrooms)

one large onion, finely chopped

1 cup of dry white wine

1 cup of fresh Parmigiano Reggiano

Salt and Pepper


1. Soak the dried mushrooms in a bowl of hot water. Do not discard the water when the mushrooms become soft.

2. In a saucepan with low heat, slowly melt the butter. Add onion and saut̩ until translucent. Add both mushrooms, and cook until they are softened. Add Arborio rice and stir for 1 Р2 minutes. Next, Stir in wine and let the rice simmer. Stir often, until all the liquid is absorbed. Pour a ladle of the mushroom broth into the rice. Let it simmer, stirring constantly, until all the liquid is absorbed.

3. Continue adding chicken stock a ladle at a time, stirring and letting the rice absorb each batch, for 30 - 35 minutes or until the rice is tender but still has some bite. Slowly incorporate the Parmigiano. Taste for seasoning and add more salt, pepper and Parmigiano.

Total cook time: 45 – 60 minutes.


  1. That looks DELICIOUS! I can't wait to make it! Thanks for sharing. :)


  2. My husband would be in heaven with that dish. I'll have to give it a try when I'm feeling especially kind to him ;)
    Looks so good!