Comments on: Cooking With Beer: Alaskan Smoked Porter Braised Short Ribs http://seattlebeernews.com/?p=1498&utm_source=rss&utm_medium=rss&utm_campaign=recipe-alaskan-smoked-porter-braised-short-ribs News and Thoughts on the Seattle Beer Scene Sat, 04 Sep 2010 02:43:37 -0700 hourly 1 http://wordpress.org/?v=3.0.1 By: llane http://seattlebeernews.com/?p=1498&cpage=1#comment-4633 llane Sun, 14 Mar 2010 03:31:07 +0000 http://seattlebeernews.com/?p=1498#comment-4633 Making this tonight....just put it in the oven and so far it smells wonderful. Used veal stock instead of veg stock. Planning on having it with lemon parsley pappardalle tomorrow night. Making this tonight….just put it in the oven and so far it smells wonderful.

Used veal stock instead of veg stock. Planning on having it with lemon parsley pappardalle tomorrow night.

]]> By: News, News, News « More Than Easy Mac http://seattlebeernews.com/?p=1498&cpage=1#comment-4154 News, News, News « More Than Easy Mac Sun, 07 Feb 2010 15:58:46 +0000 http://seattlebeernews.com/?p=1498#comment-4154 [...] Alaskan Smoked Porter Braised Short Ribs from Seattle Beer News. It was also cross posted at partner site, The Seattle [...] [...] Alaskan Smoked Porter Braised Short Ribs from Seattle Beer News. It was also cross posted at partner site, The Seattle [...]

]]> By: Robert http://seattlebeernews.com/?p=1498&cpage=1#comment-4150 Robert Sun, 07 Feb 2010 01:19:55 +0000 http://seattlebeernews.com/?p=1498#comment-4150 P.S.: Also switched the veg broth for some Glace de Viande's gold concentrate, which is veal and beef stock... P.S.: Also switched the veg broth for some Glace de Viande’s gold concentrate, which is veal and beef stock…

]]> By: Robert http://seattlebeernews.com/?p=1498&cpage=1#comment-4149 Robert Sun, 07 Feb 2010 00:58:00 +0000 http://seattlebeernews.com/?p=1498#comment-4149 I'm going for it tonight; going to cook through the braising and let them rest overnight. Tomorrow I'll bring them to room temperature and finish the sauce and broiling. Switching three nice shallots for one of the onions, bumped up the carrots and am using two small celery ribs. We had a reservation for a restaurant tomorrow night, but I think now we're gonna cancel! I’m going for it tonight; going to cook through the braising and let them rest overnight. Tomorrow I’ll bring them to room temperature and finish the sauce and broiling. Switching three nice shallots for one of the onions, bumped up the carrots and am using two small celery ribs. We had a reservation for a restaurant tomorrow night, but I think now we’re gonna cancel!

]]> By: Kaiser http://seattlebeernews.com/?p=1498&cpage=1#comment-4142 Kaiser Fri, 05 Feb 2010 17:56:07 +0000 http://seattlebeernews.com/?p=1498#comment-4142 But, Russ, if you cut the time to 45 minutes then you have much less time to drink while you cook... But, Russ, if you cut the time to 45 minutes then you have much less time to drink while you cook…

]]> By: Russ http://seattlebeernews.com/?p=1498&cpage=1#comment-4140 Russ Fri, 05 Feb 2010 17:12:46 +0000 http://seattlebeernews.com/?p=1498#comment-4140 Alaskan Smoked Porter acquired! I like Sean's input, I routinely make Chinese oxtail stew (so good and beeeefy) in a pressure cooker. I wonder if I can do this recipe in a pressure cooker as well and cut the cook time to 45 minutes.... hmmmm Alaskan Smoked Porter acquired! I like Sean’s input, I routinely make Chinese oxtail stew (so good and beeeefy) in a pressure cooker. I wonder if I can do this recipe in a pressure cooker as well and cut the cook time to 45 minutes…. hmmmm

]]> By: Phoo-D http://seattlebeernews.com/?p=1498&cpage=1#comment-4135 Phoo-D Thu, 04 Feb 2010 21:45:53 +0000 http://seattlebeernews.com/?p=1498#comment-4135 These look wonderful! A smoked porter would add a terrific flavor profile to the recipe. So glad you enjoyed the results! These look wonderful! A smoked porter would add a terrific flavor profile to the recipe. So glad you enjoyed the results!

]]> By: Kevin http://seattlebeernews.com/?p=1498&cpage=1#comment-4129 Kevin Thu, 04 Feb 2010 17:27:50 +0000 http://seattlebeernews.com/?p=1498#comment-4129 Geoff, that looks fantastic. I just brewed a smoked porter that is too heavy on the peat. I'm using some of it to marinade flank steaks for the Super Bowl. And a couple of bottles are being cooked down with a bunch of sugar/spices to make a bbq sauce. Cheers! Geoff, that looks fantastic. I just brewed a smoked porter that is too heavy on the peat. I’m using some of it to marinade flank steaks for the Super Bowl. And a couple of bottles are being cooked down with a bunch of sugar/spices to make a bbq sauce.

Cheers!

]]> By: Kaiser http://seattlebeernews.com/?p=1498&cpage=1#comment-4093 Kaiser Tue, 02 Feb 2010 20:28:57 +0000 http://seattlebeernews.com/?p=1498#comment-4093 Thanks for the tips, Sean. I had some rendered bacon fat in the fridge that I definitely should have thought to use. The rosemary flavor was borderline too strong for my liking, so changing it up with a different mix would be interesting. I didn't turn the ribs at all, actually. It was in the original recipe, but I honestly forgot to. No ill-effects as far as I can tell. Russ - hope it turns out well! Thanks for the tips, Sean. I had some rendered bacon fat in the fridge that I definitely should have thought to use. The rosemary flavor was borderline too strong for my liking, so changing it up with a different mix would be interesting.

I didn’t turn the ribs at all, actually. It was in the original recipe, but I honestly forgot to. No ill-effects as far as I can tell.

Russ – hope it turns out well!

]]> By: Russ http://seattlebeernews.com/?p=1498&cpage=1#comment-4091 Russ Tue, 02 Feb 2010 19:37:50 +0000 http://seattlebeernews.com/?p=1498#comment-4091 Damn Geoff this looks and sounds tasty. I'll have to give it a shot! Thanks... Damn Geoff this looks and sounds tasty. I’ll have to give it a shot! Thanks…

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