The trick with this Beef Short Rib Beer Chili is to roast the short rib and make the sauce separately. Roasting the short rib allows you to control the amount of fat you use and avoids having to skim fat from the dish as you cook. It also allows greater control over the doneness of the meat and the flavour and consistency of the sauce.
Beef short rib is the ultimate meat for chili – cheap to buy and spectacularly tasty after a long, slow cook. Make this dish a day in advance and reheat if you can. It allows the flavours to really mix and mature.
Ingredients for 4 – 6 people
- 1.5kg beef short rib
- Salt & Pepper
- Olive oil.
For the sauce
- Olive oil
- 2 onions, sliced
- 3 cloves of garlic, sliced
- 1 bottle of porter
- 1 pint beef stock
- 3 dried ancho chiles – soaked in just-boiled water for 10 minutes, stems removed and then sliced
- 1 tablespoon chipotle paste
- 1 tablespoon maple syrup
- 1 tablespoon tomato ketchup
- 1 tablespoon cider vinegar
- 2 tablespoons coffee (leftover cafetiere coffee is ideal)
- 1/2 teaspoon cocoa powder
- 2 cans of black beans (or use dried beans following the pack instructions to cook)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt & pepper.
- Garlic chives
- Golden marjoram
- Sour cream
- Lime wedges
Preheat your oven to 220c.
Place the short ribs in a pan, drizzle with oil and season with salt and black pepper. Roast in the oven for 20 minutes to brown the meat. Cover with tinfoil tightly sealed around the pan, reduce the oven temperature to 140c and cook for 6 hours. Alternatively, cook at 100c overnight.
The meat is ready when the bones easily slide out when pulled. If the meat still feels firm, cook for another hour or so.
Make the sauce
Fry the onion and garlic gently for 10-15 minutes. Keep an eye on it making sure it doesn’t brown too much. Add the bottle of porter, bring to a simmer and allow to reduce for 10 minutes.
Add the beef stock, bring to a simmer and then add the remainder of the sauce ingredients apart from the black beans, cumin, paprika, salt and pepper.
Allow to very gently simmer uncovered for 1 hour then add the cumin and paprika and cook for a further 5 minutes.
Using a hand blender, blitz the sauce to a smooth consistency. Season with salt and pepper.
At this point you need to taste the sauce. If it needs sweetening (slightly) add some more maple syrup. If it needs more of a twang, add some more vinegar.
When the beef is done, remove from the oven, allow to cool slightly. Cut away any remaining fat or connective tissue. Cut the beef into 1 inch chunks and add to the sauce along with the black beans.
Cook the beef in the sauce for a further 30 minutes. As the meat cooks, check that it breaks apart easily but hasn’t disintegrated. During this process the meat should be cooked enough to allow the sauce to penetrate the meat.
Serve in warmed bowls with the marjoram and a dollop of sour cream with garlic chives on top. A squeeze of lime finishes it off perfectly.
Goes well with a cornbread muffin on the side.