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Summit Seeker Braised Beef Short Ribs

Summit Seeker Braised Beef Short Ribs, Garlic, Onion & Herb Mashed Potatoes, Roasted Carrots With Pepper & Honey, Pickled Red Onions Braising Jus

Cookware Required

Knife, BBQ, Pot, Cast Iron Pan

Prep time

30 mins

Cook time

3.5 hours

Summit Seeker was crafted for cooking. The piney aromas, deep red colour and hop forward flavours allow for a wide range of pairing. Summit Seeker is a wonderful beer to use in the cooking too! Use as a braising ingredient in your favourite braised recipes with big and bold flavours. Could stand in the smoker with a beef brisket, an excellent accompaniment to a grilled steak, or calm the spices of a tagine or vindaloo. Pairing well with any grilled meat, spices, peppercorns, braised dishes, and big bold smoked BBQ this beer’s pairing adventure awaits.

Short Ribs

  • 1. Preheat oven to 325 F
  • 2. Roughly chop your mirepoix vegetables, peel & smash the garlic, gather the rosemary, thyme, bay leaves and peppercorns
  • 3. Heat a deep pot or Dutch oven over medium high heat with olive oil
  • 4. Season the short ribs generously with salt and pepper
  • 5. Sear both sides – browning nicely – remove from pot
  • 6. Add onions, garlic, celery, carrots of medium heat and brown
  • 7. Add garlic & peppercorns and lightly brown the garlic
  • 8. Add the 1⁄2 can of beer. Bring to a simmer for 3 minutes to evaporate the alcohol content in the beer
  • 9. Add the beef stock and bring to a simmer
  • 10. Add your herbs and bay leaves
  • 11. Add beef back to the pot and cover. Place in the oven at 325 F and cook for a minimum of 3.5 hours until beef is very tender.
  • 12. Carefully remove the beef and set aside
  • 13. Strain off the braising liquid to remove the aromatics and return to medium high heat
  • 14. Bring to a hard simmer and reduce the liquid by 2/3 volume for the sauce

Pickled Onions

  • 1. Peel and remove the core from the onion – cut in 1⁄2
  • 2. Thinly slice the onion and place into a jar that you can put a sealed lid on
  • 3. Heat the vinegar & sugar in dissolve the sugar
  • 4. Once the liquid starts to simmer, pour over the onions in the jar
  • 5. Allow to cool to room temperature uncovered
  • 6. Cover with lid that seals. Can last in the fridge for up to 4 weeks.

Garlic, Onion, & Herb Mashed Potatoes

  • 1. Peel and cut the potatoes into 1⁄4’s
  • 2. Peel & smash the garlic
  • 3. Dice onion
  • 4. Combine potatoes, onions and garlic into a pot and cover with water
  • 5. Bring to a simmer and add the 1 tsp kosher salt
  • 6. While water is coming to a simmer. Pick and chop the herbs finely. Add the stems of the herbs to the pot the potatoes are cooking in.
  • 7. Simmer for about 20 minutes until potatoes are very tender
  • 8. Warm the milk with the herb stems
  • 9. Strain off the water and allow to air dry in the strainer
  • 10. Add the warm milk, room temperature butter and chopped herbs to the pot. Add the dried potato mixture as well.
  • 11. Mash potatoes by hand until desired consistency. Potatoes should still have a bit of texture and “bits” in the mash
  • 12. Season with salt & pepper

Roasted Carrots with Pepper & Honey

  • 1. Preheat oven to 400 F
  • 2. Heat a cast iron pan over medium to high heat
  • 3. Add the olive oil to the pan
  • 4. Add the carrots and pan roast to get a bit of colour on them. Be patient, moving the carrots too much will result in less colour and flavour.
  • 5. Add the honey, pepper and a pinch of kosher salt. Transfer to oven right away for 5 minutes.

Plate the Dish!

  • 1. Place the beef into the braising just to warm through again
  • 2. Place the potatoes in the bottom of a shallow bowl with lots of space
  • 3. Place the honey roasted carrots on top of the potatoes
  • 4. Place the beef on top of the carrots
  • 5. Sauce the dish with the reduced braising jus and top with pickled red onions
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Short Ribs

  • 600g Beef Short Ribs
  • 1/2 tall can Summit Seeker Amber IPA
  • 1.5L Beef Stock
  • 2 carrots
  • 2 celery sticks
  • 1/2 onion
  • 1 tsp peppercorns
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • 3 cloves garlic – peel and smash
  • Olive Oil
  • Kosher Salt & Fresh Ground Black Pepper

Pickled Red Onions

  • 1 large Red Onion
  • 250ml rice wine vinegar
  • 1/4 cup sugar

Garlic, Onion, & Herb Mashed Potatoes

  • 5 large yellow flesh potatoes – peel & cut into 1/4’s
  • 1/2 onion – dice
  • 4 cloves garlic – peel – smash
  • 1 tsp kosher salt
  • 1/4 cup butter – room temperature
  • 1 cup whole milk
  • 2 sprigs thyme
  • 1 sprig rosemary
  • Kosher Salt & Fresh Ground Black Pepper

Roasted Carrots with Pepper & Honey

  • 4 large carrots – peel and cut into 2” sticks
  • 2 tbsp olive oil
  • 1 tsp coarse ground black pepper
  • 1.5 tsp honey

About the Chef

Mike Pigot is a Calgary based, award-winning chef & entrepreneur who has worked with a variety of brands from your favourite local hang out to those major national players and everything in between. His hobbies include traveling, live music, and festivals.

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