(Karl Ratzsch’s Chef) Dreazy’s Short Ribs in Baked Beans and Beer

Michael Dreazy was a chef at Karl Ratzsch’s and first provided his recipe to the Milwaukee Journal in 1981, simply naming it “Baked Beans au Schlitz.”  Schlitz, “the Beer that Made Milwaukee Famous,” is now being brewed by Pabst.  At the time, Chef Dreazy advised, “Any beer will work, but why not Schlitz?”

The other advice he gave, “Don’t hurry, give it full cooking time.  Don’t blast away at 400° F. Let the flavor develop slowly, like a good wine, it takes time.”

Finally, he added, “like any good stew or soup, the leftovers may taste even better than the initial serving.” Dreazy’s advice was to “leave it in the crockpot (a note:~in Milwaukee, we use a Nesco) and place it in a refrigerator rack, where the air can get to it from underneath. Keep the cover off until it’s completely cool, then place the cover back on and keep it airtight.”

Dreazy was also sous-chef for the Milwaukee Athletic Club and the University of Milwaukee Club, and in 1998 was named executive chef for the Golden Hills Golf and Turf Club in Ocala, Florida.

This recipe was reprinted in the Milwaukee Journal sentinel, by request, in 2010.

Baked Beans au Schlitz
2 c. navy beans, soaked overnight
1 med. onion, chopped
1 lb. short ribs, cut in 1″ cubes (the bone adds a lot of flavor)
3/4 c. brown sugar
1 c. catsup
Salt, to taste
Pepper, to taste

½ can beer, Schlitz preferred

Soak the navy beans overnight.  Pour off the water and use fresh water to cover the beans (about 2″ above), then boil for 1 hr.

Pour into a bean pot or slow cooker and add onion, short ribs, brown sugar, catsup, salt and pepper and bake 7 hrs. at 275° F.

Finally, in the last half-hour, add a half of a can of beer.

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