Invite Cape May Brewing Company to your holiday table!
The smooth notes of natural chocolate in King Porter Stomp are in perfect syncopation with the five different malts that provide the bass line of this robust beast. Medium- bodied with a creamy chocolate aroma, King Porter Stomp brings out a variety of flavors in these succulent short ribs. This recipe, created by J.P. Thomas, Cape May’s resident chef, will make a perfect main course for your holiday feast. Serve with mashed potatoes or risotto for a meal your guests won’t soon forget.
- 6 – 10 oz. short ribs
- 2 – 12 oz. cans Cape May King Porter Stomp
- 2 ½ cups beef broth
- 1 leek, white and light green parts, thinly sliced
- 2 onions, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, smashed
- 3 Tbsp. vegetable oil
- 2 oz. tomato paste
- 2 bay leaves
- 3 sprigs rosemary
- 6 sprigs thyme
- 6 sprigs flat parsley
- Salt and pepper
- Sesame seeds (optional)
Preheat oven to 325 degrees. Generously season short ribs with salt and pepper. In a large Dutch oven, heat oil until hot, but not smoking. Sear ribs on all sides until golden brown, about 2-3 minutes on each side. Set aside.
Discard fat in Dutch oven, leaving about 2 Tbsp. Lower heat to medium, add vegetables and sauté until softened, about 3 to 4 minutes. Add tomato paste and herbs, stir into vegetables. Add beer and stock. Bring to a boil. Once boiled, remove from heat, add ribs, cover with foil and top with lid. Place into a preheated 325-degree oven for 2½ to 3 hours.
Skim fat off braising liquid, strain liquid and drizzle over meat and a bed of risotto or potatoes. Sprinkle with sesame seeds (optional) and serve with a can of King Porter Stomp.
– Recipe courtesy of J.P. Thomas, head of culinary operations, soda guru and cellarman at Cape May Brewing Co.