Beer Braised Short Ribs with Mustard
by Kelly O'Connell
Beer Braised Short Ribs with Mustard
Ingredients
3 lbs Beef Short Ribs, trimmed
2 tbs Cape Cod Saltworks Lemon Pepper Dill Sea Salt
10-12 Bay Leaves
8 Shallots, sliced
1 12oz can Amber Ale
¾ cup Lighthouse Keeper’s Beachcomber Mustard
½ cup Fresh Dill, chopped
Instructions:
Pre-heat oven to 325F.
Season short ribs with Lemon Pepper Dill Sea Salt in a 9x13” baking dish. Add bay leaves and shallots, tucking them around the short ribs.
Add beer into the dish and cover tightly with foil.
Cook at 325F for 2 ½ hours. Remove from the oven, increase temp. to 425F, uncover the short ribs and spread mustard over top. Cook, uncovered for 30 mins.
Once mustard is golden brown, remove from the oven, remove bay leaves from the dish and skim fat from the top of the sauce. Season with more lemon pepper dill sea salt and sprinkle with dill before serving.