Short Ribs are some of the more affordable cuts of beef, but also one of the tastiest. With a little effort, and fewer ingredients, Short Ribs could be served to dinner guests as a five star dish. Braising the Short Ribs in beer gives the dish a malty, smokey flavour that is to die for and it breaks down the fibers in the meat to create succulent, tender ribs. The preparation time is a bit longish, as you need to build the layers of flavour, but the result is absolutely worth the effort. You can even prepare this the day before; The flavours will only develop even more, making the dish even tastier. And, the leftovers – if there is any – makes a lovely ‘pulled beef’ sandwich. For that reason, we are adding a recipe for a beer and corn bread.
Ingredients:
1,2 kg Short Ribs
1 Onion, chopped (you can use a red onion as well)
2 cloves Garlic, chopped
400ml Beer (I used regular Castle Lager, but Stout also works)
1 Beef stock cube, dissolved in ½ a cup of boiling water
125 ml Brown Sugar
2 tbs Tomato Paste
150 ml Blue Berries
Salt, black pepper and Portuguese Chicken Spice for seasoning
Oil for frying (Sunflower, Olive or Canola)
Method:
Preheat oven to 120° C.
Season the ribs with salt, pepper and Portuguese Chicken Spice.
Heat oil in a pan or skillet and brown the meat on all sides.
Take the meat out and keep separate in an oven-proof dish (one with a lid, or use aluminium foil)
In the same skillet, saute the onions and garlic for a about four minutes.
Add the beer, the beef stock, blue berries and brown sugar. Mix well and stir until the sugar is dissolved. Pour mixute over the meat.
Place in oven and slowly cook for 3 ½ - 4 hours, turning the ribs two or three times during the period. Serve with the corn and beer bread, your choice of starch, veggies or salad.
And, of course an ice cold lager will go down well with this dish. 
Corn and beer bread
Ingredients:
500g Self Raising flower
400g Corn or Sweet Corn
200g Cheese
1 tsp Salt
375ml Beer (I used normal Castle, but Stout will be great too)
Method:
Preheat oven to 180°C. In a mixing bowl, combine all the ingredients, adding the beer last. Mix until the batter is smooth. Set aside to double in size. Pour mixture into a greased baking tin.
Bake for an hour, or until golden brown.
•You can also bake this bread in a cast iron pot on hot coals.
