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Beer-Braised Short Ribs

Source of Recipe

Posted by Mary Ellen


Recipe Introduction

From "The Best American Recipes 2000,"

List of Ingredients

Makes 6 servings.

5 pounds meaty short ribs
Salt and freshly ground pepper to taste
2 to 3 tablespoons vegetable oil
3 large onions, cut into thick rings
2 cups baby carrots
4 cloves garlic, finely chopped
1-1/2 cups beer or ale
1 cup canned crushed tomatoes
1 teaspoon Dijon mustard




Recipe

SEASON ribs all over with salt and pepper and set aside. Preheat oven to 325 degrees.

Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Working in batches so you don't crowd the pan, brown the ribs on all sides, turning with tongs, 7 to 10 minutes per batch. As ribs are browned, place in a large Dutch oven or heavy oven-safe casserole with a lid.

ADD remaining 1 tablespoon fat to skillet if needed. Lower heat to medium and sauté the onions for 7 to 10 minutes or until browned, stirring frequently and watching to make sure they don't burn. Add carrots and sauté 2 to 3 minutes. Add the garlic and cook 1 minute longer. Add the beer, tomatoes and mustard. Increase heat to high and simmer for 1 minute to blend flavors. Pour tomato mixture over short ribs and mix thoroughly.

BAKE the ribs, covered, for 2 to 3 hours or until the meat is very tender, turning the ribs every 45 minutes. (Add more beer or a little water if the liquid cooks away.) Season with salt and pepper. Can be made ahead, refrigerated and degreased. Reheat before serving.