About the Recipe
Featuring craft beverage partners from Salmon Arm on the Southern Interior Ale Trail: Ricochet Brewing and Taphouse, Barley Station Brew Pub, Northyards Cider Co., and Shuswap Cider Co.
There’s nothing more comforting on a chilly winter night than a slow-braised, family-style dish bubbling away in the oven. Beef short ribs, local beer, caramelized onions, roasted cabbage: simple, deeply flavourful ingredients transformed into a meal meant for sharing.
This recipe is also a delicious way to experience Salmon Arm’s flourishing craft beverage scene. The community has quickly become a must-visit stop for craft beverage lovers, with inventive small-batch brews and orchard-fresh ciders that reflect the character of the Shuswap in every glass. Whether you’re sipping a pint from Ricochet Brewing and Taphouse, enjoying a classic pour at the long-standing Barley Station Brew Pub, or discovering the crisp expressions of Northyards Cider Co. and Shuswap Cider Co., Salmon Arm offers visitors a true taste of place.
Salmon Arm is a premier all season destination, and this dish fits right in. After a day outdoors, it’s the kind of meal you want waiting at the end of the trail. The city is centrally located about an hour from three major ski hills, is home to the world’s longest curved wooden wharf in North America, and is a birdwatching paradise, with two-thirds of the bird species found in BC recorded in the area. It’s a place where winter powder days, lakeside walks, and spring shoulder-season adventures all pair perfectly with great local food and drink.
This recipe also celebrates Shuswap farm-to-table living, with ingredients that can be sourced from local food partners like DeMille’s Farm Market & Orchard. DeMille’s is a beloved regional landmark where fresh, locally grown produce, specialty foods, and farm-raised meats come together in a welcoming, family-friendly setting. It’s more than a market, it’s a gathering place that captures the spirit of the community, and the perfect stop to pick up everything you need for a meal like this.
Choose a bold, malty beer or crisp, fruity cider from one of these producers to create rich depth in the braise, and pour another to serve alongside.
Ingredients
Serves 4
Beer-Braised Beef Short Ribs
6–8 oz beef short ribs per person (ask your local butcher for high-quality, well-marbled ribs)
2 medium carrots, chopped into 1-inch pieces
1 medium onion, peeled and cut into 1-inch pieces
2 celery stalks, chopped into 1-inch pieces
5 cloves garlic, finely chopped
1 Barley Station English Brown Ale (choose something rich and malty)
½ cup red wine vinegar (balsamic or red wine also work)
2 L beef stock (preferably gelatin-rich stock from a butcher shop or make your own)
3 bay leaves
3 sprigs fresh thyme
2 tbsp all-purpose flour
4 tbsp canola oil
3 tbsp salt
2 tbsp cracked black pepper
1 cinnamon stick
3 tbsp butter
A splash of Ricochet Brewing Firehouse Red Ale
Roasted Cabbage
1 small green cabbage, cut into 8 wedges (core removed)
Olive oil or brown butter
2 tbsp salt
2 tbsp cracked black pepper
3 tbsp warm honey
Caramelized Onion Mashed Potatoes
3 medium/large onions, peeled and thinly sliced
3 tbsp canola oil
1 tbsp salt
2 tbsp red wine vinegar
3 tbsp grainy mustard
4 tbsp sour cream
3 lbs golden potatoes, peeled and diced
Additional salt to taste
Preparation
Beef Short Ribs
Preheat the oven to 350°F.
In a large, heavy pan or braising pot, heat the canola oil over medium heat.
Season the short ribs generously with salt and pepper, then dust lightly with flour.
Sear the ribs on all sides until lightly browned.
Remove the ribs from the pan and set aside.
Add the carrots, onion, celery, and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are lightly caramelized.
Return the ribs to the pan, nestling them into the vegetables.
Add the beer and vinegar. Bring to a simmer and reduce the liquid by half—about 5 minutes.
Add the beef stock, bay leaves, thyme, and cinnamon stick. Cover with a lid and transfer the pan to the oven.
Braise for 90 minutes, checking halfway through. Gently stir the vegetables and turn the ribs over in the braising liquid.
After 90 minutes, test the ribs with a fork—they should be tender and yielding. (Depending on your ribs and oven, they may need slightly more or less time.)
Once tender, remove the ribs from the pan. Strain the vegetables and aromatics from the braising liquid.
Return the liquid to the pan and simmer over medium heat until glossy and slightly thickened.
Whisk in the butter and a splash of beer to finish the sauce.
Caramelized Onions
In a shallow pan over medium heat, cook the onions in the canola oil, stirring frequently, until deeply golden brown and caramelized.
Remove from the heat and add the vinegar.
Allow to cool slightly, then transfer to a cutting board and chop until they form an almost smooth purée.
Mashed Potatoes
Simmer the potatoes in salted water until tender.
Drain well and allow excess steam to escape.
Mash the potatoes, then fold in the sour cream, grainy mustard, salt, and caramelized onions.
Roasted Cabbage
Preheat oven to 375–400°F.
Carefully keep the cabbage wedges intact.
Drizzle generously with olive oil or brown butter.
Season with salt and pepper.
Place on a parchment-lined baking tray and roast for 35–45 minutes, until deeply golden brown and tender.
Remove from the oven and spoon warm honey over each wedge.
To Serve
Serve family-style.
Spread the mashed potatoes onto a large platter or shallow serving bowl.
Top with the beer-braised short ribs and spoon the glossy sauce over the top.Arrange the roasted cabbage alongside.
Pour yourself a pint of your favourite BC Ale Trail beer or cider, perhaps something from Ricochet, Barley Station, Northyards Cider Co., or Shuswap Cider Co.
Enjoy,Chef Ned
Pairing Notes:
Barley Station Brew Pub – Bushwacker Brown (English Brown Ale)
A classic, malty brown ale with a medium body and subtle chocolate and nut notes. Its gentle roast echoes the seared short ribs and caramelized onions, while the smooth finish complements the creamy mashed potatoes. A gold winner at the Canadian Brewing Awards.
Ricochet Brewing and Taphouse – Firehouse Red Ale
A medium-bodied red ale with distinct roasted caramel character. The toasted sweetness picks up the browned edges of the beef and vegetables without overpowering the dish. Bonus story in the glass: Firehouse Red is dedicated to local volunteer fire departments and first responders.
Shuswap Cider Co. – Cherry Rosé Cider
Ripe Okanagan cherries fermented into a light wine, blended with balanced apple cider. Bright, juicy, and slightly dry, it cuts through the richness of the ribs and lifts the savoury flavours. An especially good match if you want a fresher, fruit-led contrast to the braise.
Northyards Cider Co. – Semi-Dry Cider
Crisp, traditional apple cider with intentionally restrained sweetness. The lively acidity refreshes the palate between bites of tender, fatty beef, keeps the pairing savoury, and lets the herbs, onion, and roasted cabbage shine. Light carbonation adds a clean, bright finish.