Slow braised beef short ribs are seasoned with a malty dark beer to create this ultra rich dish. —ChezUs
lb. beef short ribs
medium yellow onion
In This Recipe
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.