Beer-Braised Ribs With Clams
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 stalks
Celery (chopped)1 small
Onion (chopped)4 cloves
Garlic (2 chopped, 2 smashed)1 tbsp
Tomato Paste1
Bay Leaf2 cups
Chicken Broth (low-sodium)450 g
Baby New Potatoes1 medium
Tomato (chopped)1 cup
Parsley (chopped fresh)Directions:
1
Preheat the oven to 325 degrees F
2
Put the rib racks on a work surface bone-side up
3
Slip a knife between the bone and membrane, then pull off the membrane
4
Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper
5
Heat the olive oil in a large Dutch oven or pot over medium-high heat
6
Add the ribs, bone-side up, and sear until brown, about 5 minutes
7
Remove and set aside
8
Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes
9
Stir in the chopped garlic and tomato paste; cook 2 minutes
10
Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes
11
Return the ribs to the pot, add the chicken broth and bring to a simmer
12
Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid
13
Transfer to the oven and braise 1 hour, then remove the lid and parchment
14
Continue braising until the ribs are tender, 45 minutes to 1 hour more
15
Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch
16
Bring to a boil and cook until tender, 15 minutes; drain
17
Remove the rib racks from the pot; let cool slightly, then cut into the ribs
18
Strain the cooking liquid, discarding the solids; skim off some fat
19
Return the liquid to the pot
20
Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat
21
Add the clams, cover and cook until some just open, 5 minutes
22
Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams)
23
Stir in the parsley and lemon juice
24
Serve with lemon wedges
25
Photograph by Con Poulos