Cornmeal Pancakes WITH Beer-Braised Short RIBS
- 30m Prep Time
- 3h Cook Time
- 3h Ready In
Savory cornmeal pancakes topped with beer-braised short ribs and diced apple. A hearty, spiced main dish that redefines pancakes.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 1/2 lbs beef short ribs
- 1 large yellow onion chopped
- 1 jalapeño seeded and chopped
- 1 can beer
- 1 cup beef broth
- 2 tbsp light brown sugar packed
- 2 tbsp tomato paste
- 1 tbsp honey
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp salt
- Freshly ground black pepper
- 2/3 cup all-purpose flour
- 2/3 cup cornmeal
- 1/2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg lightly beaten
- 3/4 cup whole milk
- 1 cup fresh corn kernels
- Olive oil
- 1 Granny Smith apple diced
Nutrition (per serving, estimated)
Estimated based off 18 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 156 mg
- Iron: 2.79 mg
- Magnesium: 58 mg
- Phosphorus: 213 mg
- Potassium: 399 mg
- Zinc: 1.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp extra-virgin olive oil
- 1 1/2 lbs beef short ribs
- 1 can beer
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp honey
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp salt
- Freshly ground black pepper
- 2/3 cup all-purpose flour
- 2/3 cup cornmeal
- 1/2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk
- 1 cup fresh corn kernels
- Olive oil
Prepare
- Chop 1 large yellow onion
- 1 jalapeño, seeded and chopped
- 2 tbsp light brown sugar, packed
- 1 egg, lightly beaten
- Dice 1 Granny Smith apple
Let's Cook
-
Step 1.
Preheat the oven to 300°F. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed, ovenproof saucepan over medium-high heat. Add the short ribs and sear for 5 to 7 minutes, turning every 45 seconds, until evenly browned on all sides. Transfer the ribs to a plate.
-
Step 2.
Reduce the heat to medium. Add the chopped onion and seeded jalapeño to the saucepan; cook for about 5 minutes, stirring occasionally, until softened. Pour in the beer and beef broth, and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in the brown sugar, tomato paste, honey, cinnamon, cumin, salt, and pepper. Return the short ribs to the pan and bring the liquid to a simmer. Cover the pan, transfer to the oven, and bake for 2½ hours, turning the ribs once halfway through, until the meat is tender and pulling away from the bone.
-
Step 3.
Transfer the cooked ribs to a plate and let cool slightly. Once cool enough to handle, shred the meat, discarding the bones. Pour the cooking liquid from the pan into a wide, shallow bowl. Place the bowl in an ice bath or refrigerate until completely cool and the fat solidifies on top (this can be done up to 1 day ahead). Skim off and discard as much fat as possible.
-
Step 4.
Return the defatted liquid to the saucepan. Simmer over medium heat for 15 to 18 minutes, stirring occasionally, until thickened and reduced by about one-third. Add the shredded meat and stir until evenly coated with sauce and heated through. Keep warm while preparing the pancakes.
-
Step 5.
Preheat the oven to 200°F and place a baking sheet inside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Stir in the beaten egg and milk until the dry ingredients are evenly moistened. Fold in the fresh corn kernels.
-
Step 6.
Heat a splash of olive oil in a large nonstick skillet over medium-high heat. Drop the batter by the tablespoonful into the skillet, spreading each into a 3-inch round. Cook for 1 to 2 minutes per side, until golden brown. Transfer the cooked pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter, adding more oil as needed.
-
Step 7.
To serve, top each pancake with a spoonful of the short rib mixture and a bit of diced Granny Smith apple.