Short Ribs a la Flamande
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Author Notes: When I first discovered carbonnades a la flamande, I thought I'd died and gone to Heaven. If there's anything that's better, it's making that dish with bone-in short ribs. Something about the bones just adds a little extra "oomph" that the beef stew meat lacks. This is one of my very favorite dishes when it's snowing, because it was snowing the first time I ever made it and I think of it whenever I see a stray flake. - Kayb
Serves 4-6
- 3 pounds beef short ribs
- 6 cups sliced onions (about 4 medium onions)
- 1/2 cup flour
- salt and pepperr
- 2 bottles dark beer (I use Newcastle)
- 2 tablespoons dijon mustard
- 1 tablespoon brown sugar
- olive oil
- If your short ribs are not already cut into one-bone segments, cut them apart. Salt and pepper them well, and dredge in flour to coat.
- Brown short ribs a few at a time in a large Dutch oven. Remove to a plate when they're well browned, until all are browned.
- While ribs are browning, peel and slice onions into half-moons. You can add a few cloves of garlic if you wish. Braised meat is never harmed by the addition of garlic.
- Cook onions in the same pot until they begin to caramelize and turn a light gold in color.
- Add a bottle of Newcastle to deglaze the pot. Once that's well stirred and about to come to a boil, add back the ribs.
- Reduce heat to a simmer and cook for three or four hours. Check periodically to see if more liquid is needed; add more Newcastle as required. You probably bought a six-pack, so be generous.
- When meat gets to the fork-tender stage, add Dijon and brown sugar. Simmer for at least another hour before serving.
- Serve over buttered egg noodles. If you're finicky, you can remove the bones, which should just slip away from the meat, before serving. Serve with a hefty whole-wheat kind of bread, or maybe even pumpernickel, and the rest of the Newcastle. Pickles and olives do not go amiss with this.
- This recipe was entered in the contest for Your Best Short Ribs
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over 2 years ago Kayb
They really do. I've taken to picking up marrow bones from the butcher and roasting, then freezing them, just to have some to throw into a braise, as it seems I'm braising SOMETHING about four days a week in the winter!
over 2 years ago Kayb
Oops. That was supposed to be in reply to lastnightsdinner!
over 2 years ago lksugarman
This sounds divine. Can't wait to make it. I think a vegetarian version of the Brussels sprouts salad would be a perfect accompaniment.
over 2 years ago Kayb
It may just be me, but I never want much in the way of green when I make this. I agree, though, that if you did, the Brussels Sprout salad would be a good one.
over 2 years ago lastnightsdinner
Sounds like perfect winter comfort food :) I agree about the bones - they add so much flavor to a braise.