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Beer-Braised Short Ribs

Source of Recipe


From "The Best American Recipes 2000"






List of Ingredients



• 5 lbs. lean meaty beef short ribs, cut into 3- to 4-inch pieces
  
• Salt and freshly ground pepper to taste
  
• 2 to 3 Tbsp vegetable oil
  
• 3 large onions, cut into thick rings
  
• 4 medium carrots, peeled and cut into 1/2-inch slices
  
• 4 cloves garlic, finely chopped
  
• 1-1/2 cups beer (use a richly flavored beer that's not bitter, such as Heineken or Sierra Nevada)
  
• 1 cup canned crushed tomatoes
  
• 1 tsp Dijon mustard
  
• Bottled horseradish cream
  






Instructions



1. In a large bowl or a large zip-lock plastic bag, season the ribs all over with salt and pepper. Preheat the oven to 325 degrees (F).
   
   
2. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown the ribs on all sides in batches, turning with tongs, 7 to 10 minutes per batch. Remove the ribs with a slotted spoon and drain briefly on paper towels. Place the ribs in a large Dutch oven or heavy flame-proof casserole. In the large skillet, add the remaining 1 tablespoon oil, if needed, to brown the vegetables. Increase the heat to medium-high and saute the onions for 7 to 10 minutes, or until browned, stirring frequently and watching carefully so they do not burn. Add the carrots and saute for 2 to 3 minutes more, until softened. Add the garlic and cook for 1 minute more.
   
   
3. Add the beer, tomatoes and mustard. Increase the heat to high and simmer for 1 minute to blend the flavors. Pour the tomato mixture over the short ribs and mix thoroughly. Bake the ribs, covered, for 2-1/2 to 3 hours, or until the meat is very tender, turning the ribs every 45 minutes. Season with salt and pepper. These are best made a day ahead, refrigerated, degreased, and reheated. Serve with horseradish cream on the side.
   
   Serves 6