This recipe calls for one of the most delicious beers, Big Island Brewhaus’ multiple award winning White Mountain Porter. It’s made by hand by master brewer, Thomas Kerns, using toasted hand-cut fresh island coconut and multiple award winning Hawaii White Mountain Javaloha coffee!
2 Tbs coconut oil
3-4 lbs meaty beef short ribs
Salt & pepper
2 cups onion, finely diced
1 cup beef stock
2 bottles of Big Island Brewhaus White Mountain Porter
NOTE: this recipe is designed to exhibit the amazing flavors brewmaster Tom Kerns, of Big Island Brewhaus, has developed in his White Mountain Porter. Caramelized toasted coconut, chocolate and coffee will be pronounced. If you like spicy, add a bit of smoky chipotle powder to the cooking broth.
In a large pot, heat coconut oil over medium-high heat.
Brown the short ribs on all sides, seasoning with salt & pepper as you turn them.
This is a critical flavor building phase, so take your time and brown them nice and even, but do not burn them. Done properly, it’s going to take nearly 30min. It’s THAT important.
Remove the ribs from the pot and pour out all but about 2 Tbls of fat.
Return the pot to burner and heat to medium.
Cook onions, stirring, for about 10minutes.
Add the ribs back into the pot and pour in one entire bottle of Big Island Brewhaus White Mountain Porter. Bring to a boil and cover, reduce heat to a low simmer. Simmer for 30 minutes, stirring occasionally to flip the ribs so that all sides are wet. Keep covered.
It is very important that the meat be so tender, it literally falls from the bones and shreds with a fork. To get this, you may need to continue simmering another 30 minutes to an hour.
Remove meat to a platter and serve with mashed potatoes, roasted root vegetables, large noodles or the sides or your choice. These ribs also make a very decadent slider.