Beer Braised Cowboy Beef Short-Rib

Pre Time: 10min

Cooking Time: 2h30 Braising, 20min open fire chargrilling

Feeds How Many – 2 people

Ingredients

1 x Cowboy Beef Short Rib
1 x Coleslaw
1 x Biltong Potato Salad
1 x Savoury Cheese and Garlic Bread
1 x 660ml Just Beer

Cover rib in Beer

Seal with tin-foil

Sear over hot open fire

How To Do It

I love trying out different Butcheries and Boma Meat Market in Pretoria must be up there with the best I have ever frequented. I will be doing a full Butcher review soon so watch this space.

All ingredients and meat for the entire braai I purchased at Boma Meat Market. Including the wine.

Now there are many ways to braai a beef short rib. This cut was great, partially off the bone, folded back onto the meat side, twined and pre spiced. Brilliantly prepared by the Boma butcher team.

Baste with BBQ Sauce

Turning regularly

On this occasion I decided to do a slow beer braise for 2h30 hours followed by a quick, high heat sear over open flames. I was on the game farm, so time was on my side.

I fired up the gas oven, placed the sealed beer braised cowboy steak inside and slow braised for 2h30minutes until I reached an internal temp of 95degrees. Once again, I relied on my Meatermade Meat Thermometer.

Was it not for the butchers twine the meat would have fallen off the bone. I removed rib and immediately seared it over hot open coals, basting with BBQ sauce and turning frequently. The fat had rendered nicely and that chargrill of the marinade finished off this beaut cut of meat.

Served with crispy garlic bread, side salads and a glass of Slanghoek Merlot. BushBliss.

Carve and serve

Enjoy!

Ranger Tip

I drink craft beer and I also cook with craft beer.