Author Notes
Slow braised beef short ribs are seasoned with a malty dark beer to create this ultra rich dish. —ChezUs
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Ingredients
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2 pounds
lb. beef short ribs
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2 tablespoons
olive oil
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1
medium yellow onion
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5
garlic cloves
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3 cups
dark beer
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2 cups
beef stock
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kosher salt
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black pepper
Directions
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Season the ribs with salt and pepper. Let sit at room temperature one hour before cooking.
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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.
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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.
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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.
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The last 30 minutes, remove the lid and finish cooking. Remove from the oven and let set for 10 minutes.
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Remove the ribs from the dutch oven and set on a serving plate.
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Place the dutch oven on the stove. Over medium heat, gently reduce the broth, until thickened. This will take about 15 minutes.
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Spoon the thickened sauce over the top of the ribs.
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Serve. Eat.
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