Thursday, October 17, 2013

Recipe - Beer-Braised Short Ribs

Beer-Braised Short Ribs


3 pounds of beef short ribs, trimmed
(Have butcher cut the ribs into 2 to 2 1/2 inch lengths so that they easily fit in the pan.)
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
1 tablespoon olive oil
1 red onion, chopped
3 celery stocks, sliced
3 carrots, sliced
5 garlic cloves, sliced
2 tablespoons tomato paste
2 (12-ounce) bottles lager beer
2 tablespoons Worcestershire sauce
14.5-ounce beef broth, divided
1 1/2 tablespoons all-purpose flour
Hot cooked egg noodles
Chopped fresh flat-leaf parsley


1.  Preheat oven to 350 degrees.  Sprinkle ribs with 1/4 teaspoon each of salt and pepper.  Heal oil in a Dutch oven or cast iron casserole over medium-high heat.  Add ribs to pan; cook 8 minutes or until browned on all sides.  Remove ribs from pan, reserving 1 tablespoon oil in pan.

2.  Saute onion, celery, and carrots in to oil for 5 minutes.  Stir in garlic and tomato paste; saute 2 minutes.  Add beer, Worcestershire sauce, and 1 1/4 cups broth to pan, stirring to loosen particles from bottom of pan.  Stir in remaining 1/2 teaspoon each of salt and pepper.

3.  Return ribs to pan, turning to coat with sauce mixture.  Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.

4.  Transfer ribs to a serving bowl.  Skim fat from pan drippings.  Whisk together flour and remaining 1/2 cup broth; stir into pan drippings.  Bring to a boil; boil 1 minute or until thickened.  Serve ribs with hot cooked egg noodles; top with pan sauce, and sprinkle with parsley.  Makes 4 servings.

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