GREAT BARRINGTON, Mass. (Mass Appeal) Named as “The Place to Eat” in Great Barrington by the New York Times and quote “where to eat” by The Boston Globe, Castle Street Cafe in Great Barrington is a hidden gem in the Berkshires. Owner and Chef Michael Ballon showed us how to make Braised Short Ribs in Big Elm Stout and shared more about the restaurant.
Castle Street Cafe
10 Castle Street
To make a reservation call (413) 528-5244 or visit CastleStreetCafe.com for more information.
Short Ribs Braised in Big Elm Stout
- 4 8-10 Oz Beef short rib
- 1 oz. Vegetable oil
- 1 Tablespoon chopped fresh Thyme
- 1 Spanish onion, pureed finely in a food processor
- 3 carrots, peeled and sliced into large chunks
- 8 shallots
- 1 teaspoon garlic
- 2 oz. barbecue Sauce
- 4 oz. tomato paste
- 2 12 oz. cans Big Elm Stout
- Preheat the oven to 350.
- In a heavy bottomed sauce pot, brown the short ribs in the vegetable oil. Season with salt and pepper, and the fresh thyme. Brown on all sides for about 5 minutes.
- Remove the beef from the pan and set aside
- Add the pureed onion to the hot pan, stir well
- Add the carrots and shallots, brown for one minute, then add the garlic
- Return the beef to the pan, and add the Barbecue sauce, tomato paste and Big Elm.
- Cover the sauce pot tightly, and cook for 3 hours.
- Take over the cover, skim off any grease if these is any, and serve over mashed potatoes