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Author Notes: Slow braised beef short ribs are seasoned with a malty dark beer to create this ultra rich dish. —ChezUs
- 2 pounds lb. beef short ribs
- 2 tablespoons olive oil
- 1 medium yellow onion
- 5 garlic cloves
- 3 cups dark beer
- 2 cups beef stock
- kosher salt
- black pepper
- Season the ribs with salt and pepper. Let sit at room temperature one hour before cooking.
- Preheat oven to 300. Pour the olive oil into a large dutch oven pan and preheat over medium heat. Add the ribs and brown each side; about 3 minutes per side. Remove the ribs from the dutch oven and set aside on a plate.
- While the ribs are browning, peel the onion and garlic and finely mince. Add both to the dutch oven once the ribs are finished browning. Stir and cook for 2 minutes. Add the ribs to the dutch oven pan.
- Pour the dark beer over the ribs. Cover the pan with the lid and slide into the oven. The total cooking time is 3 hours. After each hour, stir and add some of the beef stock until all is used. After 3 hours the meat should begin to fall from the bones.
- The last 30 minutes, remove the lid and finish cooking. Remove from the oven and let set for 10 minutes.
- Remove the ribs from the dutch oven and set on a serving plate.
- Place the dutch oven on the stove. Over medium heat, gently reduce the broth, until thickened. This will take about 15 minutes.
- Spoon the thickened sauce over the top of the ribs.
- Serve. Eat.
- This recipe was entered in the contest for Your Best Recipe with Beer
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