December 2020

Beer-braised Short Ribs in Whiskey Sofrito with Artichokes & Olives

Cooking Time: Approximately 3 hrs. & 30 min

Braised beef -- probably the surest winner of any dish on the table, because who doesn't love a hearty helping of juicy and tender meat just falling off the bone and melting in your mouth?


Anyone could easily braise meat as easy as dumping ingredients in a slow-cooker, but what elevates a braised recipe from all the others is that this dish boasts several layers of flavor in one bite. The long process of braising tends to blend all the ingredients in one-note, cooked out, and devoid of the delicious distinct flavor of each component. However, cooking with the right temperature & sequence makes a huge difference to the final outcome of this dish


A broth alone does well as a braising liquid, but if you want to give your sauce more depth and range, a light beer combined with the broth gives the dish just the right sourness that mellows deliciously and compliments the natural sweetness of some vegetables like onions. In this recipe, whiskey is also added to deglaze, and eventually caramelize, as a sweet earthy base for the sofrito.


1.5 lb. Beef Short Ribs

1/4 cup All-purpose Flour

3 Potatoes (Quartered)

1 cup Carrots (Chopped)

1 Big Bell Pepper (Roasted & Diced)

1 Onions (Sliced Thinly)

1/2 bulb Garlic (minced)

2 cups Broth (Beef or Chicken)

2 cups Beer (light lager)

2 oz. Whiskey (I used Old Barton)

1 can Artichokes (Quartered)

1 cup Green Olives

2 tbsp. Smoked Paprika

As Needed Cooking Oil

To Taste Salt & Freshly Ground Pepper

Garnish Rosemary


  1.    Combine the broth with the lager beer, set aside.

  2.     Dredge the short ribs in flour to cover all sides of the meat, set aside.

  3.     Ideally in a Dutch oven, pour enough oil for searing and give the short ribs a quick sear on both sides. Remove from the pot to rest.

  4.     In the same pot, sauté the garlic to brown, followed by the onions - cook until translucent and add the bell pepper. Drizzle in the bourbon and continue to sauté until the mixture caramelizes. 

  5.    Adjust the heat to low and drop in the paprika, potatoes & carrots and add back the short ribs. 

  6.   Pour in the combined beer & broth liquid, cover and simmer for at least 2 to 3 hours or until the short ribs are very tender. (The sauce should reduce and thicken by this time & darken in color)

  7.     Add in the artichokes (do not include the juice) and olives - continue to simmer on low for at least 10 min.

  8.     Stir in salt & pepper to taste, simmer for 5 more minutes. 

  9.    Garnish & serve. (You may add the aromatics early if preferred, otherwise, adding it last keeps strong herbs like rosemary from being too over-powering.)



The Pairing:

After a hearty serving of this dish, I craved a strong pour of something sweet, rich, and indulgent with a little bit of heat. Buttery, cherries, and cocoa nibs...the perfect cap for this Mediterranean course. 

Jack Daniel's Single Barrel Barrel Proof

65.6 ABV