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BRAISED SHORT RIBS WITH ONIONS AND BEER




Source of Recipe


ST LOUIS POST DISPATCH






List of Ingredients



• 5 pounds lean beef short ribs
  
• salt
  
• freshly ground pepper
  
• 3 tablespoons vegetable oil
  
• 3 large yellow onions sliced into thick rings
  
• 4 meduim carrots peeled and sliced into 1/2 inch slices
  
• 4 cloves garlic finely chopped
  
• 1 cup crushed canned tomatoes
  
• 1 1/2 cups beer
  
• 1 teaspoon Dijon mustard
  






Instructions



1. preheat the oven to 325 degrees
   
2. season ribs with salt and pepper to taste. Heat 2 tablespoons oil in 12-inch nonstick skillet over meduim to meduim-high heat. Working in batches, brown ribs on all sides using kitchen tongs to turn them. Remove ribs with a slotted spoon drain briefly on paper towels. Place ribs in lagre Dutch oven or heavy flameproof casserole.
   
3. Add remainin 1 tablespoon oil to skillet, add onions cook over meduim high heat until browned. About 7 to 10 minutes. Stirring frequently. Add carrorts saute 2 to 3 minutes or until softened. Add garlic cook 1 minute stir in tomatoes, beer and mustared increase hear to high and simmer for 1 minute. Pour tomatoe miture over short ribs and stir to combine.
   
4. Bake covered until meat is tender about 2 1/2 to 3 hours turning the ribs every 45 minutes.
   
5. Ribs are best made a day ahead and refrigerated. Before serving remove the layer of fat on the sauce and reheat gently over meduim heat. Season to taste with salt and pepper.