Beer – Spiced Recipes On GMW

Salt & Pepper Chefs’s Brian Reeve and Chef “Tee” Terrell Danley spiced things up on Good Morning Washington with NewsChannel 8’s Veronica Johnson and Adrianna Hopkins.  Beer recipes were on the menu for National Beer Day.

Chef Tee’s Beef Soup

soup-plated-with-cornbreadPrep time: 10 minutes; cooking time: about 1 ½ hours

  • Beef short ribs, cut into 2-to-3-inch pieces
  • Salt & Pepper to taste
  • Water
  • Vegetables leftover in frig
  • Favorite soup vegetables (onions, red peppers, celery, etc.), chopped
  • Garlic (fresh or powder)
  • Favorite fresh herbs
  • Cornbread


  1. Season beef with Salt & Pepper.
  2. In large pot, add beef; brown meat over medium-high heat.
  3. When beef is sufficiently browned (aka caramelized), cover with water; bring to a boil.
  4. When water starts boiling, skim off fat from top; cover; lower heat to simmer; cook until meat is almost tender (at least 1 hour).
  5. Add “GOZE-IN-DA” veggies (aka, whatever vegetables you have leftover in frig, goes in da pot.)
  6. Add soup veggies.
  7. Simmer soup until veggies tender (about 20 minutes).
  8. Season (to taste) with Salt & Pepper, garlic, fresh herbs.
  9. Serve with warm cornbread.

Chef Tee’s Braised English-Cut Short Ribs

S n p logoPrep time: 10-to-15 minutes; cooking time: 1-to-1 1/2 hours
Serves 4 to 6


  • 2 slabs of 4-inch English-cut short ribs (ask butcher to cut these for you)
  • Salt & Pepper
  • 2 Tbsps. vegetable oil
  • 1 cup onion, cut in 1-inch cubes
  • 1 cup celery, cut in 1-inch cubes
  • 1 cup carrots, cut in 1-inch cubes
  • 2 Tbsps. tomato paste
  • 2 cups red wine
  • 4 cups beef demi-glace (homemade demi-glace takes hours to prepare; save time and use store-bought demi-glace)
  • 2 cups water


  1. Preheat oven to 500°F.
  2. Season all sides of meat with Salt & Pepper; set aside.
  3. Heat vegetable oil in large heavy gauge pot or Dutch oven on top of stove over high heat until oil just starts to smoke.
  4. Carefully place one slab of ribs, flesh side down, in pot; cook on high until nicely browned; remove slab from pot.
  5. Repeat step 4 with second slab; set both slabs aside.
  6. Add onion, celery, carrots to hot pot minus ribs; stir vegetables in pan drippings; cook over medium-high heat until begins to brown (about 5 minutes).
  7. Add tomato paste; stir; cook additional 2-to-3 minutes.
  8. Add red wine; bring to a boil; add demi-glace, water; stir; bring to a boil again.
  9. Add short ribs back to pot (browned/flesh side up).  You may need to add more water or wine to pot, so liquid falls just below top of ribs.
  10. Cover pot tightly with aluminum foil; bake 45 minutes, then lower oven to 350°F and cook for additional 45 minutes to 1 hour.
  11. Remove from oven; carefully remove foil, so hot steam doesn’t burn you.
  12. Meat is done when bones separate easily from meat.
  13. Gently remove meat from pot; then use large spoon to scoop out thick, glossy layer of fat floating on top of sauce; discard fat.
  14. Spoon remaining sauce over ribs; serve with potatoes and your favorite vegetables.

Brian’s BBQ Ribs

B BBQ ribs (2)Serves 6 to 8
Prep time: 10 minutes ; Cooking time: 3 hours and 15 minutes

  • 2- to -3 slabs of baby back pork ribs (can use spare ribs), cut into ½ slabs
  • Favorite barbecue rub
  • 2 cans of beer (recommend craft beer)
  • Favorite barbecue sauce


  1. Pre-heat oven to 500 degrees F.
  2. Season ribs liberally w/barbecue rub.
  3. Place ribs in oven safe, pan; bone side down.
  4. Pour beers into bottom of pan.
  5. Cover pan tightly w/aluminum foil; bake about 3 hours.
  6. Remove from oven when meat pulls apart easily.
  7. Let cool to room temperature.
  8. Pre-heat grill to medium-high temperature.
  9. Transfer ribs to platter; brush favorite barbecue sauce on one side of ribs.
  10. Place ribs sauce side down on grill; brush top w/barbecue sauce.
  11. Grill 5-7 minutes per side to finish.

*Note:  If you are making barbecue sauce from leftover rib juices, bake ribs in pan that can be heated on stovetop.

Brian’s Barbecued Ribs & Mop Sauce

Serves 6 to 8Ribs n mop sauce
Prep time — 10 to 15 minutes; cooking time — 1 hour
Mop Sauce

  • 1 cup apple cider vinegar
  • 3 (12 oz) cans ginger ale or ginger beer
  • 2 Tbsps. crushed red pepper
  • 2 lbs. country style pork ribs
  • Salt & Pepper

Simmer Sauce

  • 2-to-3 (12 oz) cans of your favorite beer w/lots of hops
  • 1 cup onions, chopped
  • 2 tsps. garlic, minced
  • 4 cups favorite barbecue sauce
  • 1-to-2 chipotle chili peppers


  1. Preheat grill to medium high.
  2. Mop Sauce — In large bowl, combine vinegar, ginger ale, crushed red pepper in large bowl; add ribs; let meat soak for 30 minutes.
  3. Simmer Sauce — In large pot, boil ½ beer over high heat; add onions, garlic; cook until onions are tender; add barbecue sauce, chipotle chili peppers, remaining beer; bring to a boil, then reduce heat to simmer.
  4. Season ribs w/Salt & Pepper; put on grill bone side down; cook until grill marks form (turn ribs over twice to sear on both sides, flipping about every 2 minutes, dipping ribs in mop sauce between each flip).
  5. Add ribs to simmer sauce; bring back to a boil on high heat, then reduce to simmer for 30-to-45 minutes or until ribs are done.
  6. Serve w/simmer sauce (if you want a thick simmer sauce for serving, continue boiling it until it reduces and has a syrup consistency).