BEER-BRAISED SHORT RIBS
Source of Recipe
From The Best American Recipes 2000 by Fran McCullough and Suzanne Hamlin
Recipe Introduction
rub them the night before with salt, pepper and garlic powder, then put
them in plastic wrap and refrigerates them. Once you've had them, it's easy to understand the appeal. Cooked long
and slow in a flavorful liquid (in other words, a classic braise), short
ribs can be fork-tender with a taste like very rich pot roast.
List of Ingredients
5 lbs. meaty short ribs
Salt and freshly ground pepper to taste
2 to 3 tbsp. 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 tsp. 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 saute the onions for 7 to 10 minutes or until browned, stirring
frequently and watching to make sure they don't burn. Add carrots and saute
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 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.
Makes 6 servings.
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