Recipe: Black Eyed Suzie's beer-braised short ribs

For Harford Magazine
This recipe from Black Eyed Suzie’s chef gives meat and potatoes a savory, stout-spiked spin.

Meat and potatoes make an iconic wintertime meal for good reason. When the air outside is chilly, we want nothing more than meals that are warm, soothing and stick-to-your-ribs hearty.

At Bel Air’s new Black Eyed Suzie’s, Chef Jacob Nelson serves up a savory, stout-spiked spin on the classic combination. Nelson pairs sour cream-laced mashed potatoes with tender short ribs braised overnight in a mixture of vegetables, garlic, herbs and dark beer. The stout gives the meat intense, rich flavor — perfect for a cold winter’s night.

Short Ribs with Mashed Potatoes
Makes 10 servings

For the short ribs:
10 pounds short ribs
About 1 cup garlic rub (like A1 dry rub)
2 tablespoons cooking oil
1 tablespoon cornstarch
½ bunch celery, chopped
1 onion, chopped
4 carrots, peeled and chopped
1 ounce fresh rosemary, chopped
1 ounce fresh thyme, chopped
10 cloves garlic, chopped
5 shallots, chopped
2 cups Knucklehead Stout from Lookout Brewing Company
2 cups beef base

1. Preheat oven to 200 degrees.

2. Coat the short ribs in garlic rub.

3. Coat the bottom of a hot pan, over medium-high heat, with cooking oil. Sear the short rib on each side. Remove the short rib from the pan, but keep the pan and the drippings on the stove.

4. In a small bowl, combine cornstarch and 1 tablespoon of cold water. Whisk to form a slurry.

5. Whisk the slurry into the pan drippings to form a gravy.

6. Place about 2 tablespoons of the gravy from the pan into a braising pan, along with celery, onions, carrots, herbs, garlic and shallots. Top with the seared meat, beer and beef base.

7. Place in the oven and braise for 18 hours. Once finished, remove meat from the pan and let cool.

8. Strain the juice in the pan and save for later use.

For the potatoes:
5 pounds Yukon gold potatoes
1 cup heavy cream
1 stick butter
8 ounces sour cream
1 ounce fresh chives, chopped

1. Fill a large pot with water and bring to a boil over high heat.

2. Place potatoes in the water and boil until soft (time will vary depending on size of potatoes).

3. Drain the potatoes. Add the cream, butter and sour cream, and mash until all ingredients are combined and potatoes are smooth.

4. Mix in chives.

To plate:
Place about one pound of short ribs on a plate with about 8 ounces of mashed potatoes.

Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad

Black Eyed Suzie’s

119 S. Main St., Bel Air