Bravo’s Top Chef Masters. PBS’ Mexico–One Plate at a Time. James Beard award-winning restaurants. Chef Rick Bayless knows flavor and he recently partnered with Negra Modelo to feature some of his own recipes for their Beer Meets Food campaign. For the main entree, I made his Negra Modelo Slow-Braised Beef Short Ribs and wanted to share with you...At Home. This hearty dish is cooked in a crock-pot, so you can prep well before you party starts and let the machine do all the heavy lifting. This recipe is the perfect way to infuse more beer into your menu, and it paired so well with the beef.Negra Modelo Slow-Braised Beef Short Ribs (Adapted from Chef Rick Bayless)
- 4 pounds (8 good-size pieces) bone-in beef short ribs
- salt
- freshly ground black pepper
- 2 Tbsp olive or vegetable oil
- 1 large white onion, cut into ½-inch pieces
- 8 oz.full-flavored mushrooms, stemmed and quartered
- ½ cup Negra Modelo beer
- 1 cup beef broth
- 1 jar (16 oz.) guajillo salsa or roasted tomato salsa
- 3 cans (15 oz.) black beans, drained
- 1 teasp cornstarch dissolve in 1 Tbsp water
- chopped fresh cilantro
- Season short ribs on all sides with salt and pepper.
- Heat the oil in a very large (12-inch) non-stick skillet. Once the oil is hot, lay the short ribs in the pan in a single, uncrowded layer. Cook, turning frequently, until they’re a rich golden brown on all sides, about 4 minutes total. Remove and place in a slow cooker.
- Add onion to the pan and cook, stirring regularly, until golden, about 7 minutes.
- Stir in mushrooms and cook 2 minutes.
- Add beer, broth, salsa, beans, 1½ teaspoons salt and a generous ½ teaspoon black pepper to the slow cooker.
- Slow cook on high until the short ribs are fork tender, 5 to 6 hours.
- Carefully remove the short ribs to a deep serving platter.
- Using a slotted spoon, spoon the beans around the short ribs.
- Transfer the cooking liquid to a large saucepan. Stir in dissolved cornstarch over low heat until mixture thickens.
- Taste and season with additional salt if necessary.
- Ladle the sauce mixture over the ribs and beans.
- Heat the oil in a very large (12-inch) non-stick skillet. Once the oil is hot, lay the short ribs in the pan in a single, uncrowded layer. Cook, turning frequently, until they’re a rich golden brown on all sides, about 4 minutes total. Remove and place in a slow cooker.
- Stir in mushrooms and cook 2 minutes.
- Add beer, broth, salsa, beans, 1½ teaspoons salt and a generous ½ teaspoon black pepper to the slow cooker.
- Carefully remove the short ribs to a deep serving platter.
- Using a slotted spoon, spoon the beans around the short ribs.
- Transfer the cooking liquid to a large saucepan. Stir in dissolved cornstarch over low heat until mixture thickens.
- Ladle the sauce mixture over the ribs and beans.
Who doesn't love a one-pot slow cooker recipe? This dish was pretty simple, made all the meat-lovers super happy, and was perfect for this chilly weather. The roasted salsa and beer gave extra dimensions of flavor to the meat and beans. Try this slow-braised dish for your next party, or even just a regular dinner at home.
