Beer Braised Short Ribs and Goat Cheese Beet and Arugula Sandwiches

The first big college football weekend of the season is here.  The games are fun, of course, but my favorite part about this time of year (like most times of the year) is the food.  Inching towards fall means inching towards a few richer cooler weather foods, and of course, it also means more grilling.

Yesterday, we decided to make short ribs and sandwiches for the games.

We have to talk about short ribs for a minute.  They're an underrated secret, if you ask me.  They are so easy to make, yet always impressive.  And, because they are so rich, 1-2 short ribs per person is more than enough, especially if you're serving as an appetizer or half of a main dish.

They do take some time to cook though, so plan ahead a bit for this one.

Beer Braised Short Ribs

Ingredients-

• 4 Bone-in short ribs
• 1/4 cup dry barbecue seasoning (we like Charleston Pig for this recipe)
• ~12 oz of Beer* (the amount will vary depending on the size of your vessel)
• Heaping handful of wood chips (we used bourbon soaked oak, but use what you like)

Steps-

1. Plan ahead, this takes about 5 hours, all in.
2. Start up the egg, be sure you have enough charcoal for a 5 hour cook.
3. Raise the temperature to about 250°.
4. In the meantime, go prepare your meat by covering each short rib with rub.
5. Once the grill is up to temp, add wood chips directly to the charcoal, put the plate setter on and then the standard grate.
6. Place your short ribs on, bone down, and let them grill for 2 hours.
7. Remove the short ribs and place them in a dutch oven or similar vessel (we sometimes use aluminum pans and foil).
8. Add beer to your pan, until it covers the ribs about half way, then cover the pan.
9. Return the ribs, in pan, to the grill and cook for an additional 3 hours at 250°.
10. Remove the ribs, let sit for 10 or so minutes before removing from the pan, then serve hot.

*Often beer braised short-rib recipes call for a stout beer.  We've tried a few and found that it's best to use any beer that you actually like to drink.  We used a favorite local beer this time, Tradesman Brewing Company's Master Welder Agave Wheat.  


To accompany the Short Ribs, we made Goat Cheese, Beet & Arugula Sandwiches.

Yes, that is in fact a more traditional grilled cheese there in the back.  Special request from the kiddo ;).

Grilled Goat Cheese, Beet & Arugula Sandwiches

Ingredients-

• Sliced bread
• Soft goat cheese, about 2 oz. per sandwich
• Sliced pickled beets**
• Arugula (aka Rocket)
• Butter

**We got the most amazing pickled beets from Rachelle The Pickle Lady at the Charleston Farmer's market.  If you can't find fresh pickled beets, I'd probably opt for getting fresh beets and roasting them yourself.  If you don't want to do that, you can always grab a store bought jar of pickled beets.

Steps-

1. Heat your grill or skillet to about 350°.
2. Butter the outsides of two slices of bread per sandwich.
3. Flip the bread and add goat cheese to one side.
4. Strain or blot excess liquid from sliced beets.
5. Add about 5-6 beet slices on top of the goat cheese.
6. Top with arugula, add another layer of goat cheese and top with the other slice of bread.
7. Grill your sandwiches, about 2-3 minutes per side.

Lowcountry Chicken Bog

70 degrees outside on December 26th in Charleston. I LOVE this weather! Really y'all, I had come up with this big plan to combat the winter blues and, what do you know, winter hasn't shown up.  Please, PLEASE  let this last!

Anyway, we're still enjoying a little winter-ish food, despite the lovely warm weather. Chicken bog, lowcountry hippy style. As my husband and four year old would say, "this stuff is the ticket". 

A couple of notes before I share the recipe...  you can use water instead of broth.  It will be fine.  Bone broth is so much better if you can do it though.  I've come to love Bare Bones Broth.  I don't get any kick backs for sharing.  This is the hippy in me.  I have this stuff shipped all the way from Oregon because it's amazing.  No salt, no preservatives, just amazing slow cooked broth.  Good for you and good for the flavor of this dish.  If you don't have it, and don't want to make your own, just use water.  Broth from the regular grocery store won't cut it.

Also, this time we used some local smoked sausage and it was such a treat.  If you can't find it, you can smoke your own, or just use store bought keilbasa.  It will still be delicious.  Anyway, let's get to it!

Ingredients-

• 6 chicken thighs (get the best version you can afford right now, grass fed and junk, it really is better)
• 8 oz turkey kielbasa 
• 8 oz smoked sausage (we used Boone Hall)
• 1/2 cup butter
• 5 cups chicken bone broth (you could use water if you can't obtain chicken broth... not as good, but you could)
• 1 Videlia onion, diced
• 3 bay leaves
• 2 Cups Carolina Plantation Aromatic tice (we've used 10 minute rice in a pinch... take it easy on yourselves, people!  But, do the good stuff when you can.)
• 1 teaspoon fresh ground black pepper
• pinch of red pepper flakes

Recipe -

1. In a dutch oven (min 5 quart size), combine chicken thighs, sausage, onion, butter, bay leaves, black & red pepper and chicken broth.
2. Bring to a boil over direct heat, then reduce to a simmer (around 250) for 40 minutes.
3. Remove the chicken from the pot and let it cool.  In the mean time let the remainder of the bog continue to simmer.
4. Add the rice to the pot and cook until tender.  Carolina rice will take about 35 minutes. Again, sometimes we use 10 minute rice in a pinch.
5. While the rice is boiling, remove the chicken from the bone and break into small pieces.
6. Add the chicken back to the pot and cook for another few minutes.
7. Remove and let the bog cool a touch before serving.

It's plenty on its own, but also nice served with a fresh green salad.  Makes great leftovers, too!  Come back and let me know if you try the recipe.

Hope you enjoy as much as we did!

♥ Kim