Chefs are always looking for ways to complicate a simple dish! Every
now and again, this ‘mad scientist’ approach turns out
a pretty darn good dish. This is one such recipe and it incorporates
three of Louisiana’s best products: Abita Beer, Steen's Cane
Syrup and Zatarain's® Creole mustard.
- 6 lbs beef short-ribs
- 8 slices bacon, chopped
- 2 cups onions, diced
- 2 cups celery, diced
- ¼ cup garlic, minced
- 4 cups beef stock or boullion
- 1 bottle Abita Amber Beer
- ¼ cup Steen’s Cane Syrup
- ¼ cup Zatarain’s® Creole Mustard
- ½ tbsp salt
- ½ tbsp black pepper
- ½ tbsp allspice
- ½ tbsp Zatarain’s® Creole Seasoning
Preheat oven to 325 degrees F. In a 10-quart dutch oven over medium-high
heat, brown bacon to render fat. Remove crisp bacon and set aside.
In the same pot, brown short-ribs, 4 at a time, being careful not
to burn the bacon fat. Remove the ribs and keep warm. Once all the
ribs are brown add onions, celery and garlic into the same pot.
Sauté 2 to 3 minutes or until vegetables begin to caramelize.
Add cooked bacon and all remaining ingredients. Stir well to blend
all ingredients then bring to a rolling boil, reduce to simmer and
add short-ribs. Cover and bake for 1 ½ hours or until tender.
Do not allow ribs to overcook and fall apart, but be sure they are
tender to the fork. (NOTE: This may be done 1 day in advance of
barbecuing.) Remove ribs and discard liquid. When ready to barbecue,
prepare grill according to manufacturer’s directions. Place
the tender ribs over a medium fire with your favorite smoked wood.
Allow the ribs to heat thoroughly and pick up the smoke flavor while
brushing generously with your favorite barbecue sauce.