Recipe: Beer-braised short ribs with jalapeño-carrot purée

Recipe provided by Chef de Cuisine Jeff Aspero of Public House at the Venetian – Originally Published by the Las Vegas Sun

This dinner favorite takes almost three hours to prepare and has many steps, but it’s not so complicated that a seasoned home cook can’t re-create it for a special occasion.

Ingredients and directions for short rib (serves 2-3)

• 2 lbs beef short rib

• 1 cup Deschutes Black Butte Porter beer

• 1 cup red wine

• 3 garlic cloves

• 2 shallots, sliced

• 1 onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 2 tbsp tomato paste

• 2 cups beef stock

• 3 sprigs fresh thyme

• 4 tbsp flour

• Olive oil

• Salt and pepper

1. Season meat with salt and pepper, then dredge in flour. Heat olive oil in a pan and sear meat on all sides, about five minutes per side. Set aside.

2. In the same hot pan, add all chopped vegetables and herbs, and allow caramelizing. Once all vegetables are caramelized, add tomato paste and allow to brown.

3. Deglaze pan with red wine and beer and reduce by half. Add beef stock and seared short rib meat and bring to a light simmer.

4. Cover the pan with foil, then move it to a 350-degree oven for two hours, or until tender.

5. Remove meat from cooking liquid and set aside to rest.

6. Strain all vegetables from cooking broth and reduce broth to a glaze. Season with salt and pepper. Serve short rib with reduced jus and jalapeño-carrot purée.

1. In a medium saucepan, add carrots and jalapeños. Cover with chicken broth and milk and bring to a simmer. Allow to cook until carrots become tender, about 20 minutes.

2. Remove from heat and strain liquid from vegetables. Reserve strained liquid.

3. Purée carrots and jalapeños in a food mill or food processor. Add purée back to pan and place over medium heat.

4. Add butter and honey and stir; add reserved liquid if a thinner purée is desired. Season with salt and pepper and remove from heat.

Ingredients and directions for purée

• 3 lbs carrots, peeled and diced

• 4 jalapeños, diced, seeds removed

• 2 cups milk

• 2 cups chicken broth

• 2 tbsp honey

• 1/4 lb whole butter

• Salt and pepper to taste