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Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce  #beer #recipe #tailgating   

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce 2

On the way to making quick chicken tacos I decided to make a burger. One that takes a couple of hours, one that I decided to call a sandwich instead because I felt like it. One that I decided to spice up with jalapenos. Because things that take a few hours need to be made. There’s a feeling of accomplishment, of unguarded control, a way to push back against the restraint of the rest of your life, the parts that you can’t govern as you want.

But you deserve a little control, a little bit of your life that you have total say over. A little bit of something that goes right, and no one is pushing you around, or taking advantage of you, a space where your work doesn’t go unnoticed. No matter what great things you’ve done this week, and I know there have been plenty, you won’t be getting a parade. Or a Congratulations card. Or even a confetti shower when you walk in the door. But you should, because I’m sure you’ve done something to deserve those things. But with these, all that hard work won’t go unnoticed. You might not get a piñata and a present, but you will get some delicious sandwiches. Even though I’m sure you deserve much more.

 

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

 

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce

Ingredients

    For the Short Ribs:
  • 1 tsp salt
  • 3 lbs bone in beef short ribs
  • 3 tbs flour
  • ½ tsp chili powder
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 1 tbs brown sugar
  • 2 tbs olive oil
  • 1 ½ cups beef broth
  • 12 oz porter beer
  • For the Beer Cheese Sauce:
  • 2 tbs butter
  • 2 fresh jalapenos, diced
  • 2 tbs flour
  • 2 tbs cornstarch
  • 1 cup IPA beer
  • 1 cup whole milk
  • 2 cups (4 wt oz) shredded cheddar cheese
  • 8 sour dough rolls, split

Directions

  1. Sprinkle the salt on all sides of the short ribs. In a small bowl stir together the flour, chili powder, black pepper, garlic powder, cumin and brown sugar. Sprinkle the ribs on all sides with the flour mixture.
  2. Heat the olive oil in a large pot or Dutch oven. Add the short ribs, browning on all sides.
  3. Add the broth and beer, bring to a low simmer. Add the lid at a vent, cooking until short ribs are tender and falling off the bone, about 2 ½ hours, remove from heat. Using two forks, shred while still in the pot. Allow to sit in braising liquid for ten minutes, remove from braising liquid.
  4. In a pan over medium high heat, melt the butter. Add the jalapenos, cook until softened. Sprinkle with flour and cornstarch, whisk until well combined, allow to cook until a light brown color.
  5. Add the beer and the milk, bring to a low simmer. About ¼ cup at a time, whisk in the cheese, making sure all cheese is melted before adding more. Keep warm while you make the burgers (sauce will thicken as it cools, add additional milk or beer and add to heat if the sauce thickens too much).
  6. Add the ribs into rolls, top with cheese sauce. Serve warm.
https://domesticfits.com/porter-braised-beef-short-ribs-sandwiches-jalapeno-beer-cheese-sauce/

Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce3

 

 

 

Amber Ale Beer Hot Sauce

I have an analog soul, still shooting with a film camera.

I like to read real life paper books.

I write letters with pen and paper.

I like to listen to the scratchy sound of Robert Plants voice spun out of a vinyl record.

I guess I was born too late to enjoy all the good stuff. And little by little my antiquated habits are being digitized. I own a DSLR, an iPod, an iPhone and of course, a MacBook. But I will always shoot with my medium format Yashica, and I will hold out strong with my paper words inside real life pages, and I will always say Thank You with ink and a stamp.

It’s probably my primitive spirit that draws me to beers that have been around a while, staying true to what they have always been. Full Sail Amber Ale has been a pioneer in the Craft Beer world since the 1980’s, earning the distinction of the first craft beer bottled in Oregon. And just as you should all have a fierce respect for film cameras, vinyl records and paper books, you should also put Craft Beer Pioneers among those ranks.

All Hail Full Sail.

Amber Ale Hot Sauce

2 tbs olive oil

5 red jalapenos, stems removed, chopped

2 serrano chillies, stems removed, chopped

5 cloves of garlic, minced

12 oz Amber Ale (Reccomended: Full Sail Amber)

1/2 tsp smoked paprika

1/2 tsp salt

1 tbs rice wine vinegar

1/2 tsp white sugar

In a sauce pan, heat the olive oil over medium-high heat until hot but not smoking. Add the jalapenos and Serrano, cook until soften, stirring frequently, about 5 minutes. Add the garlic and cook for about 30 seconds, add the beer and then the remaining ingredients. Allow to simmer for about 8 minutes, stirring occasionally. Remove from heat and allow to cool. Add the blender or food processor and puree until smooth. Store in an air tight container in the fridge.