Porter Braised Beef Short Ribs Sandwiches with Jalapeño Beer Cheese Sauce #beer #recipe #tailgating
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
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
Instructions
- 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.
- Heat the olive oil in a large pot or Dutch oven. Add the short ribs, browning on all sides.
- 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.
- 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.
- 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).
- Add the ribs into rolls, top with cheese sauce. Serve warm.
