WMUR Cook’s Corner with Hobbs Tavern & Brewery

Hobbs Brewery & Tavern is coming to the WMUR studios to show you how they cook their Braised Short Ribs and pair it with their delicious #NHBeer. Video available on http://www.wmur.com/article/cooks-corner-braised-short-rib/9214360

Watch Channel 9 during the noon broadcast of WMUR News for the Cook’s Corner segment. Typically it airs right after the weather, at about 20 minutes past the hour. #

NHCBW2017 #NHBeer

Braised Short Ribs

• 5lbs boneless short ribs
• 2 cups cremini mushrooms
• 1 cup leaks
• 8 cups beef stock
• 3 carrots
• 3 stalks celery
• 2 large white onions
• 2 cups good red wine

Start by seasoning the short ribs with salt and pepper, in a pan with oil sear the short ribs on both sides, till they have good dark brown color, then remove from pan and set aside. In the same pan add carrots, celery, and onion cook for 10 minutes until they also have that dark brown color, deglaze the pan with red wine and add short ribs back to the same pan(at home a dutch oven would work best for this dish) add beef stock cover and bake in a 300 degree oven for 6 hours. Sautee mushrooms and leeks just before you serve and add them into the dish or they can go over the short ribs. Top with bacon shallot marmalade and enjoy.

Bacon shallot marmalade

• 1lb good quality bacon( I prefer north country bacon NH made product)
• 5 shallots julienned
• 1 ½ cups red wine
• 1 cup sugar

Cut bacon into small strip in a sauce pan render the bacon till crisp, remove from pan and set aside. Strain of bacon fat reserving enough to cook shallots. Add shallots to pan to sweat and get color, once shallots are cooked return bacon to the same pan, add red wine and reduce that by half, add sugar and simmer a low heat until you notice everything thickening up, remove from heat and allow to cool, (this is best if you do it a day ahead of time)