Samuel Adams Beers for Cheers Winter Classics Seasonal Variety Beer 12 fl. oz. bottle, 24 pk.

Samuel Adams holiday fan favorites all in one festive pack. Winter Lager and Holiday White Ale welcome the new crisp Cold IPA with bursts of zesty, piney hops. And what are the holidays without visits from those you love? Black Lager makes its rich and roasty return. So does an all-time craft favorite, Old Fezziwig, with deep mahogany color and toffee, caramel and chocolate flavors. Boston Lager, the beer that started the craft revolution, rounds out the party. One of the best holiday packs ever assembled by Sam Adams, Beers for Cheers has gifts for any social gathering this holiday season. This festive sidekick is available for a limited time during the holidays.

Food Pairings

• Small Plates: baked brie, stuffed mushrooms, toasted ravioli, roasted vegetables
• Entrees: raised short ribs, roasted duck or turkey, beef stew, baked ham
• Desserts: gingerbread, caramel flan

Samuel Adams Winter Lager Braised Short Ribs with Rosemary Dumplings Recipe

Ingredients:

• 8 each bone-in beef short ribs, 5 weighted ounce average each
• 1 tablespoon vegetable oil
• 1 each onion, large, ½” slices
• 10 each garlic cloves, shaved 
• 3 each thyme sprigs, fresh
• 3 each bay leaves
• 2 each rosemary sprigs
• 2 bottles Samuel Adams Winter Lager
• 3 cups beef broth
• 12 each rosemary dumplings, prepared
• 6 cups roasted winter vegetables
• ¼ cup parsley leaves, sprig

Directions:

1. Preheat the oven to 350°F.
2. Heat a large pot or Dutch oven over high heat with the canola oil.
3. Season short ribs with salt and pepper and sear on all sides until golden brown, about 3 minutes per side.
4. Remove the short ribs from the pan and reduce heat to medium.
5. Add onion, garlic, thyme, rosemary and bay leaves. Cook until the onions are tender and have a bit of color, about 4 to 5 minutes. Add the lager and broth/stock.
6. Place the short ribs back into the pot and cover tightly with aluminum foil and a lid.
7. Place in the oven for 3-4 hours or until the short ribs easily pull away from the bones with a fork.

8. Transfer to storage container and chill to 70°F within two hours and down to 40°F or below within an additional four hours. Separate the braising liquid and hold for dumpling prep. Chill. Use ribs and liquid within three days.
9. To Serve: Heat short ribs with small amount of the vegetables/stock in the oven for 10 minutes on 375-400°F.
10. Keep the braising liquid and additional needed beef broth in a saucepan on the stove at a simmer. For service, add one-ounce balls of the dumpling mixture (about the size of a golf ball) into the boiling braising liquid and cook for five minutes or until the dumplings are cooked throughout.
11. Separate heat-roasted vegetables in the oven and plate on serving vessel with dumplings, short rib and one fluid ounce of braising liquid.