Short Rib with Rye Berries “Risotto”


  • 1 cup kosher salt
  • 2 tablespoon black pepper
  • 2 oranges, zested
  • 2 heads of garlic, minced
  • 15 sprigs rosemary, leaves only, minced
  • 6 to 8 pounds bone-in short ribs
  • Kosher salt, as needed
  • 2 medium red onions, roughly chopped
  • 2 carrots peeled and roughly chopped
  • 6 celery stalks, roughly chopped
  • 3 tablespoons tomato paste
  • 2 small cans San Marzano tomatoes
  • Milk stout, as needed
  • 8 bay leaves
  • 5 fresh garlic bulbs, split in half
  • 3 sprigs rosemary
  • 2 tablespoons cracked black pepper
  • 1 tablespoon unsalted butter
  • ¼ cup small fennel, cored and diced
  • 1 cup prepared rye berries, recipe follows
  • Splash of red wine
  • ½ cup braising liquid from short ribs
  • 2 tablespoons chevre
  • ¼ cup Castelvetrano olives, pitted and sliced
  • 1 teaspoon capers
  • 2 teaspoons parsley, chopped
  • 2 teaspoons oregano, chopped
  • Finely ground fresh black pepper


Massage 1 cup salt, pepper, orange zest, minced garlic and rosemary all over short ribs. Cure refrigerated for 24 hours unwrapped. Rinse and pat dry.

Season short ribs liberally with kosher salt. In preheated cast iron skillet, sear ribs on both sides and place in braising pan. Add onions and carrots to skillet; saute 5 minutes and add celery. Cook until soft, add tomato paste and splash of stout followed by tomatoes and bay leaves. Cook for 10 minutes and place in braising pan. Deglaze with the remaining stout, add to short ribs with garlic bulbs, remaining rosemary and pepper. Place parchment paper over ribs and then foil. Braise in a preheated 325 F oven for 2 hours. Cool in braising liquid overnight. Remove meat from bones, skim fat and reserve liquid.

On the pick up, add butter to a saute pan and cook fennel until translucent. Add rye berries and wine; reduce by half. Add 3 ounces meat and braising liquid. Reduce until a small amount of liquid remains. Remove from heat; add remaining ingredients; toss. Top with 2 more ounces of meat, and desired garnishes. Makes 8 servings.

For rye berry prep: combine 1 bunch fresh parsley stems, oregano, rosemary and cracked peppercorns in cheesecloth. Add to a pot with rinds of two juiced lemons, 60 grams kosher salt, 3 quarts water and 1 quart rye berries. Bring to a boil then lower to a simmer. Cook until soft, roughly 35 minutes. Rye berries will still have some chew. Drain and cool on a sheet tray.

Chef Joe Kiefer, Cinderlands Beer Co.,Pittsburgh