Beef Short Ribs Braised in Smoked Urbock Beer with Bacon and Porcinis on a Chive Pastry Round. Served with an Herb Potato Salad in a Lemon Weissbier Mustard Vinaigrette.

BKLYN BRAISED Short Ribs

4 lbs beef short ribs
1 pack Nieman Ranch Smoked Bacon
2 large onions (diced)
2 stalks celery  (diced)
1 carrot (diced)
6 garlic cloves (whole)
1 tblspoon tomato paste
2 bottles Shlenkerla Urbock (German smoked beer)
1 cup beef stock
1 oz dried organic porcini mushrooms
1 tblspoon brown sugar
3 sprigs thyme
1 clove
kosher salt
freshly craked black pepper

Preheat oven to 300 degrees

Dice bacon, brown in dutch oven, and remove with slotted spoon when done. Reserve bacon.
Pour out all but about a tablespoon of the rendered bacon fat. (But save it! You can always find an excuse to cook something in bacon fat!).

Salt and pepper ribs, and brown on all sides in remaining bacon fat.
When browned, remove ribs and set aside.

Add onion, celery, carrot and garlic and pinch of kosher salt – cook until softened.
Add tblspoon tomato paste, stir to coat all vegetables, cook until caramelized.

Add reserved bacon, beer, beef stock, porcinis, brown sugar, clove and thyme.
Stir to blend, and add ribs to liquid. Cover dutch oven and cook in oven for 3 hours.